Chicken thighs with hoisin rice

Serves 8


2 Tblsp coconut oil

8 skinless chicken thighs

1 cup of jasmine rice 

4 spring onions, chopped 

4 garlic cloves, sliced

1/3 cup (200ml) white wine

2 cups (500ml) chicken stock

4 Tblsp dried cranberries


2Tblsp soy sauce

2 tblsp rice wine vinegar

1 tblsp peanut butter

1 tsp chilli flakes

1 tsp honey

1 tsp sesame oil


Pre-heat oven 190°C

In large pan, heat coconut oil

Season chicken thighs with salt, pepper and fry for 5 minutes each side til golden brown, then transfer to plate to rest.

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

Add in the pan the sliced garlic, and spring onions. 

Saute for 1 min

Add uncooked rice and fry again for 1 minute. Pour in the wine and cook for a further 2 minutes

Until most of the liquid evaporates. 

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

Transfer the rice to an oven safe side and place chicken thighs in the centre. 

Bake in preheated oven for 30 minutes. 

Once cooked, divide and serve or can store in fridge for 2-3 days. 

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