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long grain white rice chicken salt fresh ground black pepper chicken stock nonfat plain yogurt honey mustard soy sauce ground ginger
Viewed: 11 - Published at: 5 years agoIngredients
- 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
Method
- Preheat oven to 350 degrees.
- Spread the rice in a lightly sprayed or oiled 2-quart casserole.
- Arrange the thighs on top and sprinkle them with salt and pepper.
- Pour the stock over.
- Bake, covered, for 40 minutes.
- In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
- Spread the yogurt mixture over the chicken and rice.
- Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.
