Mild Chicken Tikki Marsala

Jo Zimny

By
@EmilyJo

Both hubby and I love East Indian food but neither of us can tolerate the heat of some of these dishes. So what I often do is add other ingredients to cut the heat. This recipe takes a while to prepare and the effort was worth it.

I served mine over Quinoa that I cooked in my rice maker. It turned out great.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr

Ingredients

1 Tbsp
duck fat (optional)
1 Tbsp
coconut oil
2 slice
turkey bacon
5 medium
button mushrooms, sliced
1 Tbsp
fresh rosemary, chopped fine
2
green onions, sliced
1 medium
zucchini, cut into cubes
8
chicken legs
3 medium
yukon gold potatoes, cut in large pieces
1 can(s)
14.5 oz. fire roasted tomatoes, diced
1 pkg
tastie bite tikki marsala mix
1 c
white wine
2-3 c
chicken stock
2 Tbsp
coconut cream
salt and pepper to taste

Directions Step-By-Step

1
I cooked mine in a large cast iron dutch oven, but any good sized pot will do.
2
Heat the duck fat and coconut oil on medium heat in the pot. If you don't have either of these use olive oil or other oil in its place.
3
Slice up the bacon, mushrooms, rosemary, onions and zucchini and saute them until just cooked.
4
Remove them from the pot with a slotted spoon and set aside in a dish. Leave as much of the oil behind as you can, if you need a bit more, add it.
5
Fry the chicken in the remaining oil. Make sure you brown both sides of the chicken legs. Then put them on paper towels to drain.
6
With the reserved oil in the pot saute the potatoes for a few minutes to soften them a little. Put the canned tomatoes into a dish and add the Tikki Marsala mix and give it a good stir. Add it to the pot. Add in the wine, chicken stock and coconut cream and mix again. Taste for seasonings.
7
Add the drained chicken legs back into the pot and push them down into the mixture.
8
Cook covered on medium heat for 20-30 minutes or until the potatoes are soft and the chicken is no longer pink inside.
9
Enjoy over rice or your favourite grain.

About this Recipe

Course/Dish: Chicken