Batch Prep: Chicken Thigh & Hoisin Rice

This delicious tray bake makes up 8 portions, meaning you can feed a hungry family, or advance prep and store in the fridge for later in the week.

Serves 8

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Ingredients

• 2 tbsp coconut oil

• 8 skinless chicken thighs

• 200g jasmine rice (uncooked)

• 4 spring onions chopped

• 4 cloves garlic, sliced

• 200ml white wine

• 500ml chicken stock

• 4 tbsp dried cranberries

For the hoisin sauce:

• 3 tbsp soy sauce

• 2 tbsp of rice vinegar

• 1 tbsp of peanut butter

• 1 tsp of chili flakes

• 1 tsp of honey

• 1 tsp of sesame oil

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Method

1. Heat the oven to 190C

2. Heat the coconut oil in a large pan.

3. 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.

4. Pour out most of the fat from the pan, leaving about 1 tbsp in the pan. Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.

5. Add the 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.

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

7. Transfer the rice into an over-proof dish and place the chicken thighs in the center. Bake in the pre-heated oven for 30 minutes.

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

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Nutrition

Calories 336 Protein 29g Carbs 16g Fat 15g