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Categories:Viewed: 66 - Published at: 7 years ago
Ingredients
- 6 -8 chicken thighs (or breasts, or legs)
- 1 cup rice
- 3 14 cups water
- 12 cup liquid honey
- 14 cup mustard
- 1 teaspoon curry powder (the hotter the better, in my opinion)
- 14 teaspoon rosemary or 14 teaspoon oregano
- 12 teaspoon salt, divided
- 1 (454 g) bag frozen vegetables (anything you like)
Method
- Preheat oven to 375 degrees F.
- Place chicken in a oven safe dish.
- (I usually line mine with tinfoil.
- Easy clean up don't ya know) Mix honey, mustard, curry powder and salt in a dish or cup.
- Pour over chicken, making sure to coat every yummy inch.
- If you like things hotter, just add more curry powder.
- Place chicken in oven, and set time for 50 minutes.
- In a new oven safe dish, mix rice and water.
- Place beside chicken in hot oven.
- When timer rings for chicken, they're both good to go.
- Rinse your frozen veggies under cold water, then place 1/4 cup of water in a pot, and place veggies in.
- Turn heat on low, and allow to boil, stirring occasionally.
- (If you actually own a steamer, use it, it's quicker.)
- Again, when the timer rings, veggies are good to go too.
- Note: if you like firmer veggies, start cooking veggies 10 minutes after throwing rice in the oven.
- Salt veggies only if necessary When timer rings, put everything on the table, and pretend that you have just cooked a feast for your family.
- They'll love you for it.
