Baked Cranberry Chicken

1 tbsp olive oil

6–8 chicken thighs

200 g rice, e.g. Arborio

200 ml white wine

500 ml chicken stock (water and 1 stock cube)

salt and pepper to taste

4 spring onions

4 cloves garlic

4 tbsp dried cranberries

Sauce:

1 tbsp peanut butter

3 tbsp soy sauce

2 tbsp tbsp rice vinegar

1 tsp brown sugar

1/2 tsp chili flakes

1 tsp sesame oil

Cut the spring onions into 1 cm pieces and slice the garlic into thin slices.

Mix the sauce ingredients in a bowl and set aside.

Set the oven to 190°C.

While the oven is heating, season the chicken thighs with salt and pepper and fry them in a pan. Remove the fried thighs from the pan and set aside.

Add garlic and spring onion to the pan and fry for 1 minute, then add dry rice and fry again for 1 minute. Add white wine to the pan and cook for further 2 minutes.

Next add in chicken stock, sauce and cranberries. Bring to a boil and then pour the rice mixture into an ovenproof dish. Place the cooked chicken thighs on top of the rice and put it in the oven.

Bake at 190°C for 30 minutes.