Ingredients:
6 -8 chicken thighs ( or breasts, or legs)
1 cup rice
3 1/4 cups water
1/2 cup liquid honey
1/4 cup mustard
1 teaspoon curry powder ( the hotter the better, in my opinion)
1/4 teaspoon rosemary or 1/4 teaspoon oregano
1/2 teaspoon salt, divided
1 (454 g) bags frozen vegetables ( anything you like)
Directions:
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.
Servings: 4
Time preparation: 5 min.
Time total: 55 min.