Food Network: Dijon-Baked Chicken with Rice and Broccoli

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Dijon-Baked Chicken with Rice and Broccoli
Recipe courtesy Sandi Richard,

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

Instructions
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.