4 bonesless, skinless chicken breasts
1/3 cup honey
1/3 cup dijon mustard
2 tablespoons soy sauce
1/2 tablespoon curry powder
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1.) Mix all the ingredients together.
2.) Place chicken in 8X8 or 9X9 pan and evenly coat it in the marinade.
3.) Allow chicken to marinate for at least 3 hours.
4.) Preheat over to 375 degrees.
5.) Cover with foil and bake for 20 minutes.
6.) Turn chicken and redistribute the marinade.
7.) Bake, uncovered, for an additional 20 minutes.
1 cup basmati rice
2 cups chicken stock
1 tablespoon butter
1/2 teaspoon salt
1 pinch saffron, crumbled
1/2 to 1 cup frozen peas and carrots
1/2 small onion, sauteed
1.) Rinse the rice well and drain.
2.) In a medium size saucepan, add the rinsed rice, chicken stock, butter, salt, and saffron.
3.) Bring to a boil, cover and reduce heat.
4.) Simmer for 10 minutes.
5.) Add peas and carrots and onion
6.) Recover, and let simmer for 5 to 10 more minutes.
7) Fluff with fork and serve.
We LOVE THIS DISH! It is so easy to make and tastes divine. We found the recipe online. I am pretty sure that Paul adds more curry when he makes it. But, this is another one of those recipes that you can tweek to your own tastes. Those two go together so well, too. YUM! We always have these ingredients so we can throw this together any time.
Thought- this would be a good one to throw together at lunch, the chicken part, so it can marinate while you are at work. Then all you have to do when you get home is throw it in the oven and make the rice.
If you like the flavor of curry, then you will love this dish! Make it soon. You won't regret it!