Dijon-Baked Chicken With Rice And Broccoli
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
70
Sourness
38
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Curry Powder3 tbsps
Onion (frozen chopped)1 cup
Honey1 cup
Dijon Mustard2 tbsps
Soy Sauce1.5 cups
Basmati3 cups
Water5 cups
Broccoli Floret (frozen)Directions:
1
The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan
2
Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce
3
Stir
4
Pour evenly over chicken
5
Flip the chicken around with a fork until each piece is well coated
6
End by making sure the rough side of the thigh is down
7
Cover with plastic wrap and refrigerate overnight
8
The next day: Preheat oven to 350 degrees F
9
Combine rice and water in a larger oven-safe pot
10
Stir
11
Cover and place in preheated oven
12
Turn chicken over with a fork
13
Place in preheated oven, beside rice
14
Set timer for 50 minutes
15
About halfway through the cooking time for chicken, I like to flip the chicken over again
16
When the timer rings for chicken, turn off heat but leave it in the oven
17
Rinse broccoli in colander
18
Place in a microwave-safe pot or casserole dish with lid
19
Cover, then microwave at high for 5 minutes
20
When timer rings, add seasoning mix to broccoli