Chicken Thighs With Hoisin Rice
Discover a savory dish packed with high-quality protein from lean ground beef, essential for muscle repair and strength. This recipe includes ingredients like onion, garlic, and fiber-rich buckwheat flour which can help support a healthy gut, while red pepper and herbs provide a boost of vitamins and antioxidants.
Avg. Recipe Cost (US)
$14.05
Avg. Recipe Cost (UK)
£8.60
Nutritional Information (approx)
- Calories: 565 kcal
- Protein: 35 g
- Fats: 25 g
- Carbs: 50 g
- Fibre: 6 g
Tags
Gluten Free High Protein Dinner
Ingredients
- lean ground beef - 1 lb. (500g)
- small onion - 1 (finely diced)
- garlic cloves - 2 (minced)
- red pepper - 1 (diced)
- egg - 1
- buckwheat flour - ½ cup (30g)
- coriander - ¼ cup (chopped)
- oregano - 1 tsp.
- streaky bacon - 12 slices
Preparation Instructions
- 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 the wine and cook for a further 2 minutes until most of the liquid evaporates. Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
- 7. Transfer the rice into an oven safe dish and place the chicken thighs in the center. Bake in the preheated oven for 30 minutes.
- 8. Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.