Dijon-Baked Chicken with Rice and Broccoli |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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If you forget to marinate this overnight, don't worry; it's still great if you cook the chicken in the sauce as soon as you make it. It['s just better when it marinates.] Ingredients:
10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds) |
1 tablespoon curry powder |
3 tablespoons frozen chopped onions |
1/2 teaspoon crushed red pepper flakes |
1/2 cup honey |
1/2 cup dijon mustard |
2 tablespoons soy sauce |
1 teaspoon asian-style hot chili sauce (can be chili-garlic sauce) |
1 1/2 cups basmati or white rice |
3 cups water |
5 cups frozen broccoli florets |
1/8 teaspoon your favorite supermarket-style seasoning mix |
Directions:
1. The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
2. The next day: Preheat oven to 350 degrees F.
3. Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
4. Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
5. Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.
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