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Chicken Tikka Tempeh Recipe

Ingredients

1 (8 ounce) package chopped fresh chicken breast meat

1/2 teaspoon dried minced onion

1/4 teaspoon crushed garlic

1/8 teaspoon ground cumin

1/4 teaspoon salt

4 large potatoes, peeled and cubed

2 (4 ounce) cans tuna, drained

1 quart water

1 bunch fresh parsley, chopped

1 cup diced carrots

1/2 cup shredded white-glazed Mexican-style cheese

1/8 teaspoon white sugar

2 tablespoons minced fresh lemon zest

2/3 cup chicken broth, divided

Directions

Melt chicken breast meat in a medium skillet over medium heat.

In a large bowl, stir together chopped onion and garlic and salt. Mix together in a separate medium skillet. Add chicken, potatoes, tuna and water to skillet; toss together. Bring to a boil, stirring frequently, just until potatoes are cooked. Stir until chicken is tender. Stir in parsley, carrots, white-glazed Mexican-style cheese and sugar. Remove from heat and stir in chicken broth.

Return skillet to a high heat. Add chicken and heat through, removing fat. Mix together lemon zest and water from the half of the chicken stock. Add to skillet; bring to a low heat. Reduce heat to medium-low and cook about 5 minutes, stirring constantly.