mild chicken tikki marsala

Name: Mild Chicken Tikki Marsala
Prep time: 30 min
Cook time: 1 h
Yield: 4
Ingredients: 1 tablespoon(s) duck fat (optional); 1 tablespoon(s) coconut oil; 2 slice(s) turkey bacon; 5 medium button mushrooms, sliced; 1 tablespoon(s) 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 package(s) tastie bite tikki marsala mix; 1 cup(s) white wine; 2-3 cup(s) chicken stock; 2 tablespoon(s) coconut cream; - salt and pepper to taste

(1 RATING)

40 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Jan 16, 2011

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.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 4 serving(s)

Ingredients

1 tablespoon duck fat (optional)
1 tablespoon coconut oil
2 slices turkey bacon
5 medium button mushrooms, sliced
1 tablespoon 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 14.5 oz. fire roasted tomatoes, diced
1 package tastie bite tikki marsala mix
1 cup white wine
2-3 cups chicken stock
2 tablespoons coconut cream
- salt and pepper to taste

How To Make mild chicken tikki marsala

Step 1

I cooked mine in a large cast iron dutch oven, but any good sized pot will do.

Step 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.
Step 3

Slice up the bacon, mushrooms, rosemary, onions and zucchini and saute them until just cooked.
Step 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.
Step 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.
Step 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.
Step 7

Add the drained chicken legs back into the pot and push them down into the mixture.
Step 8

Cook covered on medium heat for 20-30 minutes or until the potatoes are soft and the chicken is no longer pink inside.
Step 9

Enjoy over rice or your favourite grain.
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