photo credit: Jessica Seinfeld
My friend Marly made this recipe last night inspired by Jessica Seinfeld's recipe for Peach & Sriracha Chicken with Coconut Rice. It was so good and so flavorful.
For the chicken:
4 bone-in, skin on chicken thighs
4 bone-in, skin on chicken drumsticks
1/4 teaspoon kosher salt (optional)
3/4 cup peach (or apricot) jam or preserves
3 T grated fresh ginger
2 T Sriracha hot sauce
3 T reduced-sodium soy sauce or Tamari
1 clove garlic, minced
3 green onion (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)
For the rice:
1 13.5 ounce can whole coconut milk
1 1/2 cups jasmine rice
1/4 t kosher salt
Instructions:
Heat the oven with the rack in the middle to 425 degrees.
Pat the chicken dry with paper towels and sprinkle with the salt.
In a large bowl, stir together the jam, ginger, garlic, sriracha, soy and coconut aminos. Add the chicken and toss to coat. Marinate for a few hours if you have time but not required.
Arrange the chicken on a rimmed sheet pan or large baking dish. Pour remaining sauce over each piece.
Roast for 35 to 40 minutes total. After 20 to 25 minutes, if the sauce starts to burn, add 1/2 cup of water to the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the rest of the time until the chicken is cooked through.
For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice and salt. Place over medium heat and let it come to a boil. Stir a few times and reduce the heat to low. Cover tightly and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from the hear, stir the rice and cover tightly again. Let stand for 5 minutes.
Serve the chicken over the rice and spoon the sauce on top. Sprinkle with green onion, cilantro and chopped peanuts.
Instructions:
Heat the oven with the rack in the middle to 425 degrees.
Pat the chicken dry with paper towels and sprinkle with the salt.
In a large bowl, stir together the jam, ginger, garlic, sriracha, soy and coconut aminos. Add the chicken and toss to coat. Marinate for a few hours if you have time but not required.
Arrange the chicken on a rimmed sheet pan or large baking dish. Pour remaining sauce over each piece.
Roast for 35 to 40 minutes total. After 20 to 25 minutes, if the sauce starts to burn, add 1/2 cup of water to the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the rest of the time until the chicken is cooked through.
For the rice, in a medium saucepan, combine the coconut milk, 1/2 cup water, the rice and salt. Place over medium heat and let it come to a boil. Stir a few times and reduce the heat to low. Cover tightly and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from the hear, stir the rice and cover tightly again. Let stand for 5 minutes.
Serve the chicken over the rice and spoon the sauce on top. Sprinkle with green onion, cilantro and chopped peanuts.
