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Peach and Sriracha Chicken with Coconut Rice

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Peach and Sriracha Chicken with Coconut Rice

From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice

Active Time: 20 minutes   |   Total Time: 50 minutes   |   Serves 4  |  Gluten Free

  • For the chicken:
  • 4 skin-on, bone-in chicken thighs (about 1½ pounds total)
  • 4 drumsticks (about 1 pound total)
  • ¼ teaspoon kosher salt
  • ½ cup peach jam or preserves
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 3 scallions, thinly sliced, for serving
  • ¼ cup chopped fresh cilantro, for serving
  • ¼ cup chopped peanuts, for serving
  • -
  • For the rice:
  • 13.5-ounce can coconut milk
  • 1½ cups jasmine rice
  • ¼ teaspoon kosher salt

Heat the oven (with the oven rack in the middle) to 425°F.

Pat the chicken dry with paper towels and sprinkle with the salt.

In a large bowl, stir together the jam, ginger, Sriracha, and tamari. Add the chicken and toss to coat. Arrange the chicken on rimmed sheet pan or a large baking dish or and pour any remaining jam mixture over each piece.

Roast for 35 to 40 minutes total. After 20 to 25 minutes, if the sauce starts to burn, add ½ cup of water to the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast 15 to 20 minutes more, until the chicken is cooked through.

For the rice, in a medium saucepan, combine the coconut milk, ½ cup water, the rice, and the salt over medium-high heat. Let come to a boil and stir a few times. Reduce the heat to love, cover tightly, and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from heat, stir the rice, cover tightly again, and let stand for 5 minutes more.

Serve the chicken over the rice and spoon the sauce over the top. Sprinkle with the scallions, cilantro, and peanuts.

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