Categories: Casserole, Chicken, Main Dish
Ingredients
- 1 cup long-grain white rice
- 1 (3 1/2 lb) whole chickens, cut into serving pieces, excess skin and fat trimmed
- 2 1/4 cups hot chicken broth
- 1/2 cup plain nonfat yogurt
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- fresh ground pepper
Directions
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Preheat oven to 350°.
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Spread rice in a lightly sprayed or oiled 13×9 inch glass baking dish.
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Arrange chicken on top; pour broth over.
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Cover tightly with foil; bake 45 minutes.
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In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
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Uncover baking dish; spread yogurt mixture over chicken.
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Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.