Chicken roti, originating from Trinidad, is a super delicious chicken dish rich in flavoursome spices, and packed with chicken, chickpeas and potatoes.
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- Yields:
- 6 - 8
- Prep Time:
- 10 mins
- Cook Time:
- 35 mins
- Total Time:
- 45 mins
Ingredients
- 1
large onion, diced
- 1 tbsp.
oil
- 1 tsp.
salt
- 2 tbsp.
minced garlic
- 1 tbsp.
minced ginger
- 1/2 tsp.
cinnamon
- 1/2 tsp.
nutmeg
- 1 tbsp.
sweet or hot paprika
- 1/4 tsp.
clove
- 1/4 tsp.
allspice
- 1/2 tsp.
fresh or dried thyme
- 400 g
boneless, skinless chicken thighs, cut into 2cm cubes
- 1
large potato, peeled and cut into 1cm cubes
- 1
x 400g tin chickpeas, drained
- 2
chicken stock cubes mixed into 200ml boiling water
- 200 ml
coconut milk
Directions
- Step 1In a frying pan over medium heat, add your oil and onions and cook until translucent and soft, about 3-5 minutes.
- Step 2Add garlic, ginger, thyme, cinnamon, nutmeg, paprika, clove and allspice and cook until fragrant and darkened in colour, about 3-5 minutes.
- Step 3Add the chicken to the pan, along with the potatoes, chickpeas, and stock.
- Step 4Simmer for 20-25mins until the potatoes and chicken are cooked, add in the coconut milk and serve alongside seasoned rice and flatbreads.
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