Dijon-Baked Chicken With Rice And Broccoli
Serves 6
Recipe By: Sara Moulton
Published in: Sara's Secrets - Sandi Richard
12 boneless skinless chicken thighs (about 1 3/4 pounds )
1 tablespoons curry powder
3 tablespoons frozen chopped onions
1/2 teaspoons crushed red pepper flakes
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoons Asian-style hot chili sauce (can be chili-garlic sauce)
1 1/2 cup basmati or white rice
3 cup water
5 cup frozen broccoli florets
1/8 teaspoons your favorite supermarket-style seasoning mix
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.
The next day: Preheat oven to 350 degrees F. Combine rice and water in a larger
oven-safe pot. Stir. Cover and place in preheated oven. 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. 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.
Recipe Notes
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.
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