1.Preheat the oven to 375°F (190°C).
2.In a large pan, heat the coconut oil.
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.
5.Add into the pan the peeled and sliced garlic and the spring onions. Sauté for 1 minute.
6.Add uncooked rice and fry again for about 1 minute. Pour in wine and cook for a further 2 minutes until most of the
liquid evaporates. Next, add all ingredients of hoisin sauce,
the hot stock, and cranberries, bring to a boil.
7.Transfer the rice into an oven safe dish and place the chicken thighs into the centre. Bake in a preheated oven for 30 minutes.
8.Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.

2 tbsp. coconut oil
8 skinless chicken thighs
scant 1 cup (200g) jasmine rice
4 spring onions, chopped
4 cloves garlic, sliced
⅓ cup (200ml) white wine
2 cups (500ml) chicken stock
4 tbsp. dried cranberries

For the sauce:
3 tbsp. soy sauce
2 tbsp. of rice vinegar
1 tbsp. of peanut butter
1 tsp. of chilli flakes
1 tsp. of honey
1 tsp. of sesame oil

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