CHICKEN ROTI-Trinidad

Chicken Roti


Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Serves: 4-5

Chicken Marinate
2½ -3 pounds chicken skinned thighs cut in bite-sized pieces
½ teaspoon white pepper
1 teaspoon minced garlic
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon chicken bouillon powder

Chicken Roti
½ cup canola oil
2-3 tablespoon curry powder
1 large onion diced
1 teaspoon ground allspice
1-teaspoon ground nutmeg spice
1½ teaspoon smoked paprika
1½ fresh or dried thyme
1½ teaspoon smoked paprika
1-teaspoon cumin spice
1-teaspoon white pepper.
1 can of chickpeas, drained
2 cups of cubed potatoes
1-tablespoon bouillon chicken powder
3-4 cups chicken broth/water
½-1 teaspoon cayenne pepper( optional)
Salt to taste
Instructions
Place chicken in a large bowl or sauce pan
then add salt, garlic, thyme, white pepper and curry powder
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
Next add chickpeas, chicken bouillon, potatoes and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
Adjust for salt, pepper and stew consistency.