Bajan Chicken and Potato Roti
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 Roti
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Course
Main Course
Bajan Chicken and Potato Roti
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A recipe for Bajan Chicken and Potato Roti! Pieces of chicken and potato are simmered in a spiced curry mixture until tender and served in a flaky roti skin.
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Ingredients
Roti Skin:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pinch granulated sugar
- 3 tablespoons (42 grams) unsalted butter softened to room temperature
- 1/2 cup (120 milliliters) hot water
Chicken and Potato Filling:
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 scotch bonnet pepper
- 1 1/2 pounds (680 grams) boneless, skinless chicken thighs or breasts diced into 1 inch (2.5 centimeter) pieces
- 3 tablespoons (18 grams) curry powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound (450 grams) potatoes peeled and cut into 3/4 inch (2 centimeter) cubes
- 1 1/2 cup (355 milliliters) boiling water or chicken stock
- 5 sprigs fresh thyme leaves only and stems discarded
- 2 bay leaves
Instructions
To make the Roti Skin:
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Mix in the softened butter to create a coarse texture, then slowly add water until a soft dough comes together. You may not need the full 1/2 cup (120 milliliters) of water or you may need a little more.
- On a lightly floured surface, knead the dough until smooth. Cover with a towel and allow to rest at room temperature while the filling is simmering (at least 30 minutes).
To make the filling:
- In a large pot with a lid, drizzle the oil over medium heat.
- Add the onions and cook until starting to soften, then stir in the garlic and whole Scotch bonnet pepper.
- Add the chicken pieces and continue to cook, stirring often, until browned on all sides.
- Stir in the curry powder, salt, cumin, allspice, black pepper, and nutmeg and continue to cook for another minute, taking care to stir often and not burn the mixture.
- Toss in the potato pieces, then pour in the water or chicken stock. Add the thyme leaves and bay leaves.
- Bring the mixture to a boil, then cover and cook over medium low heat, stirring occasionally, until the potatoes are tender, 20-30 minutes.
- Once the potatoes are fully tender, adjust seasonings to taste, remove from heat, and discard the Scotch bonnet and bay leaves.
To assemble:
- Divide the roti dough into 4 equal pieces, then form each piece into a smooth ball.
- On a large work surface, roll one piece into a circle as thin as possible. Mine are usually around 12 inches (30.5 centimeters) wide.
- Repeat with remaining dough, rolling out a second time if the dough has pulled back at all. Only dust with flour if absolutely necessary.
- Place a large skillet over medium heat and grease with oil.
- Add a thin circle to the heated pan and cook until beginning to puff, about 1-2 minutes. Flip and cook the other side just until beginning to form brown spots, 30 seconds to 1 minute.
- Repeat with remaining roti, greasing as needed. Cover the cooked roti skins with a towel to keep warm while the rest are cooking.
- To serve, fill the center of a warm roti with the prepared filling. Fold the top and bottom over the filling to cover, then fold in the ends to close. Flip over so the smooth part is on top and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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