Food Network: Dijon-Baked Chicken with Rice and Broccoli

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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.