Baked Chicken Thighs and Rice With Honey Mustard Sauce

In ‘The Big Book of Chicken’ by Maryana Vollstedt

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  cup  uncooked long-grain white rice
• 8  boneless skinless chicken thighs (about 3 lbs.)
•  salt
•  fresh ground black pepper
• 2 1⁄4 cups  chicken stock, hot
• 3⁄4 cup nonfat plain yogurt
• 1⁄4 cup honey
• 2  tablespoons Dijon mustard
• 2  tablespoons soy sauce
• 1⁄2 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees.
2. Spread the rice in a lightly sprayed or oiled 2-quart casserole.
3. Arrange the thighs on top and sprinkle them with salt and pepper.
4. Pour the stock over.
5. Bake, covered, for 40 minutes.
6. In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
7. Spread the yogurt mixture over the chicken and rice.
8. Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.