Dinner

Chicken and Potato Roti

Name: Chicken and Potato Roti
Prep time: 50 min
Cook time: 65 min
Total time: 115 min
Ingredients: 1 lb flour, sifted, plus extra for dusting; 3 tablespoons shortening; salt, for the dough, Pinch; water, added gradually for the dough and later to the filling, Splash; 6 chicken breast, cubed; parsley, Pinch; thyme, Pinch; jerk seasoning, Pinch; salt, for the filling, Pinch; sugar, Pinch; black pepper, Pinch; 2 large onion, chopped; 4 cloves garlic; 1 Scotch bonnet pepper, kept whole; 1/2 lb potato, peeled and cubed into small bite-size pieces; 1 pint chicken stock

Tender chicken and potato filling seasoned with jerk spices, wrapped in thin homemade roti skins.

1 hr 55 min
650 kcal

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Add 1 pint of chicken stock to a large saucepan and put 3 tablespoons of sugar in the pan over high heat.
Step 2:
Cook until the sugar caramelizes.
Step 3:
Add the cubed chicken breasts and stir until the chicken browns.
Step 4:
Add the chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole Scotch bonnet pepper; do not cut up the pepper.
Step 5:
Reduce the heat to low and simmer for 25 minutes.
25 min
Step 6:
In a large mixing bowl, sift the flour and add a pinch of salt to taste.
Step 7:
Add the first tablespoon of shortening and rub it into the flour with your fingers until it has a breadcrumb-like consistency.
Step 8:
Add the second tablespoon of shortening and rub it into the flour until it looks like breadcrumbs.
Step 9:
Add the third tablespoon of shortening and repeat the process.
Step 10:
Use all the flour. If fresh flour remains, use another tablespoon of shortening until it is all incorporated.
Step 11:
Add a small amount of water and mix with a butter knife.
Step 12:
Keep adding small amounts of water until the mixture forms a soft dough.
Step 13:
Dust the work surface with flour and roll out the pastry into wafer-thin rounds; the mixture should make at least 12 roti skins.
Step 14:
Cover the roti skins with a tea towel while returning to the pot.
Step 15:
Peel the potatoes and cube them into small bite-size pieces.
Step 16:
After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pot.
25 min
Step 17:
Cover and cook on low heat for 30 minutes.
30 min
Step 18:
Turn a flat baking tray upside down, lightly cover it with foil, and place it on the stovetop over high heat.
Step 19:
Cook each roti skin for 1 minute on each side, until brown but not crisp.
1 min
Step 20:
Pile up the cooked roti skins.
Step 21:
Remove the pot from the heat after 30 minutes and remove the whole Scotch bonnet pepper.
30 min
Step 22:
Take the pot to the table with a pile of plates.
Step 23:
For serving, lay a roti skin flat on a plate, spoon some filling into the middle, fold it around the filling, and eat.