Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven, add rice, stock and 1 1/4 cups water, cover with aluminium foil and put back in the oven for 25 minutes.
In a food processor blitz together the peanuts, Hoisin, rice wine vinegar and a pinch of salt.
Place chicken in a bowl and rub this marinade all over.
Remove rice from oven, top with chicken thighs, pour over any extra marinade, re cover with foil and bake a further 10 minutes.
Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
Fluff rice with a fork and serve sprinkled with parsley.
If your chicken thighs are quite large, like mine were. Put back into the oven for another 10-15 minutes. I turned my oven up to 200° for this last cook to get the tops really nicely browned.