Dijon-Baked Chicken with Rice and Broccoli

• 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

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.

chicken, curry powder, onions, red pepper, honey, dijon mustard, soy sauce, asianstyle hot chili sauce, basmati, water, frozen broccoli, your favorite supermarket

Taken from www.foodnetwork.com/recipes/dijon-baked-chicken-with-rice-and-broccoli-recipe.html (may not work)