Marijuana Chicken Marsala - With a Little Cannabis-Kick

Marijuana Chicken Marsala - With a Little Cannabis-Kick

April 20, 2017

Quick and delicious recipe for those looking for a an easy weeknight meal with a little cannabis-kick. Time Required: 30-45 Minutes Yields 2-3 Servings


  • 6 boneless/skinless chicken thighs, pounded thin
  • 1 lb crimini mushrooms, sliced thin
  • 2 shallots, sliced thin
  • 5 tablespoons of good olive oil
  • 1 cup of marsala wine or any other sweet table wine
  • 3-4 tablespoons of cubed cannabutter, depending on desired dosage
  • Salt and pepper to taste
  • 1 cup of flour for dusting
  • 1 cup of water, optional
  • 1/3 cup of chopped parsley for garnish, optional
  • Aluminum foil
  1. Preheat a large cast-iron or other heavy frying pan on high heat.
  2. Season chicken with salt and pepper, then dust with flour, removing any excess flour.
  3. Add olive oil to hot pan and add chicken thighs, cooking for 2-3 minutes per side. Remove from heat and set aside, covering loosely with aluminum foil.
  4. Add mushrooms and shallots, cooking on high heat until all the liquid cooks off, about 5 minutes. Season with salt pepper and add marsala wine, cook for 1 minute, then add cannabutter to create an emulsion. Return chicken to pan to heat through. Feel free to add water if the sauce is too thick.
  5. Garnish with chopped parsley and serve immediately.
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