For the Sauce:
Heat the oven to 375F (190C). Heat the oil in a large pan. 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.
Pour out most of the fat from the pan, leaving about 1
tbsp in the pan.
Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.
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.
Transfer the rice into an over-proof dish and place the
chicken thighs in the center. Bake in the preheated oven for 30 minutes.
Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.
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