Mild Chicken Tikki Marsala
I served mine over Quinoa that I cooked in my rice maker. It turned out great.
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- 1 Tbsp
- duck fat (optional)
- 1 Tbsp
- coconut oil
- 2 slice
- turkey bacon
- 5 medium
- button mushrooms, sliced
- 1 Tbsp
- fresh rosemary, chopped fine
- green onions, sliced
- 1 medium
- zucchini, cut into cubes
- 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
1I cooked mine in a large cast iron dutch oven, but any good sized pot will do.
2Heat 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.
3Slice up the bacon, mushrooms, rosemary, onions and zucchini and saute them until just cooked.
4Remove 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.
5Fry the chicken in the remaining oil. Make sure you brown both sides of the chicken legs. Then put them on paper towels to drain.
6With 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.
7Add the drained chicken legs back into the pot and push them down into the mixture.
8Cook covered on medium heat for 20-30 minutes or until the potatoes are soft and the chicken is no longer pink inside.
9Enjoy over rice or your favourite grain.