CHICKEN THIGHS WITH HOISIN RICE

Nutrition per serving: 336 kcal 15g Fats 16g Carbs 29g Protein

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 375F (190C). Heat the oil in a large pan.

Step 2

Season the chicken thighs with salt and pepper and fry for 5 minutes each side until golden brown, then take off the heat and transfer onto a plate.

Step 3

Pour out most of the fat from the pan, leaving about 1 tbsp in the pan.

Step 4

Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.

Step 5

Add uncooked rice and fry again for about 1 minute. Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates.

Step 6

Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.

Step 7

Transfer the rice into an over-proof dish and place the chicken thighs in the centre. Bake in the preheated oven for 30 minutes.

Step 8

Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.