Peach and Sriracha Chicken Over Coconut Rice
4 skin-on, bone-in, chicken thighs (about 1 1/2 pounds total)
4 chicken drumsticks (about 1 pound total)
1/4 teaspoon kosher salt (optional)
1/2 cup peach jam or preserves (we’ve used lemons or grapefruit, or any other sweet citrus… be daring!)
1 tablespoon grated fresh ginger
1 tablespoon Sriracha hot sauce
1 tablespoon reduced-sodium soy sauce (we like Bragg’s Liquid Aminos)
3 scallions (white & green parts, sliced)
1/4 cup peanuts (chopped)
1/4 cup fresh cilantro (chopped)
1 13.5 ounce can coconut milk – about 1 3/4 cups (we use whole coconut milk)
1 1/2 cups jasmine rice
1/4 teaspoon kosher salt
Preheat 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 soy sauce. Add the chicken and toss to coat. Arrange in a large baking dish or rimmed sheet pan and pour any remaining jam mixture over each piece.
Roast for 35 to 40 minutes. After about 20 minutes, if the sauce starts to burn, add about 1/2 cup of water or just enough to barely cover the bottom of the pan. This will simmer away and give you a delicious sauce in the end. Continue to roast the chicken until cooked through, 15 to 20 minutes more. You can cut into a piece to make sure it’s no longer pink.
For the rice, in a medium saucepan, combine the coconut milk, 1/2 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 low, cover tightly, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes more.
Serve the chicken over the rice and spoon the sauce over the top. Sprinkle with the scallions, peanuts, and cilantro.
Tip: Make the marinade and the rice in advance. Marinate the chicken up to 1 day in advance and keep in a zip-top bag in the refrigerator. Reheat the rice and bake the chicken for an easy weeknight meal.