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

1. Preheat oven to 350°.

2. Spread rice in a lightly sprayed or oiled 13×9 inch glass baking dish.

3. Arrange chicken on top; pour broth over.

4. Cover tightly with foil; bake 45 minutes.

5. In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.

6. Uncover baking dish; spread yogurt mixture over chicken.

7. Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

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