Peach Siracha Chicken

4 chicken thighs
4 drumsticks
1/4 t. kosher salt
1/2 c. peach jam
1 T. fresh grated ginger
1 T. Sirarcha hot sauce
1 T. reduced sodium soy sauce
3 scallions (white and green parts, sliced)
1/4 c. peanuts chopped
1/4 c. cilantro, chopped

For the Rice:
1 13.5 oz can coconut milk
1 1/2 c. jasmine rice

Preheat the oven to 425.
Pat the chicken dry with paper towels and sprinkle with the salt.
In a large bowl stir together the jam, sirarcha and soy sauce. Add to chicken and toss to coat. Arrange in a large baking dish and pour any remaining jam mixture on top.
Roast for 35-40 minutes.After about 20 minutes if sauce starts to burn add 1/2 cup water or just enough to cover the bottom of pan. This will simmer away and give you a delicious sauce in the end.  Continue to roast the chicken until it's done about 15-20 min.
For the rice:
In a medium saucepan combine the coconut milk, rice, 1/2 cup water and salt over medium high heat. Let come to a boil and stir a few times.  Reduce the heat to low, cover tightly and simmer for 18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes more.
Serve the chicken over the rice and spoon the sauce over the top.  Top with scallions, cilantro, and peanuts.