Peach and Sriracha Chicken with Coconut Rice Recipe from Jessica Seinfeld

Ingredients

• 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