Stuffed Jalapeno Mini Pita Bites

Stuffed Jalapeno Mini Pita Bites

Stuffed Jalapeno Mini Pita Bites Whether you are on holiday…
Leftover Christmas Gammon Wraps

Leftover Christmas Gammon Wraps

Gammon is a firm favourite for many of us at Christmas time,…
Mexican Lamb Wraps with Guacamole

Mexican Lamb Wraps with Guacamole

Avocados are in season so why not make the most of this time…
Vegetarian Chickpea Shwarmas

Vegetarian Chickpea Shwarmas

This recipe for vegetarian chickpea shwarmas is quick and easy…
A Brief History of Falafel

A Brief History of Falafel

When you think of Middle Eastern food, falafel is one of the…
5 Things You Didn’t Know About Tomatoes

5 Things You Didn’t Know About Tomatoes

Tomatoes are a favourite of many of our customers at Anat, and…
Why We Should All Practice Meat Free Monday

Why We Should All Practice Meat Free Monday

At Anat, we love meat! We also love vegetables and believe in…
Tasneem Maganlal’s Sweet Chili Chicken Wraps

Tasneem Maganlal’s Sweet Chili Chicken Wraps

In September we asked our fabulous social media followers and…
This Trinidad Chicken Roti recipe is great for those who love Caribbean flavours. It is simple to make and totally delicious! What You’ll Need: Chicken Marinade • 600g deboned and skinless chicken thighs cut into bite-sized pieces • ½ teaspoon white pepper • ½ teaspoon dried thyme • 1 teaspoon crushed garlic • ½ teaspoon salt • ½ teaspoon curry powder • ½ teaspoon chicken stock Chicken Roti • Canola or Olive oil for cooking • 1 large onion, diced • 2 teaspoons crushed garlic • 1 ½ teaspoons of fresh or dried thyme • 1 ½ teaspoons smoked paprika • 1 teaspoon cumin spice • 1 teaspoon ground allspice • 2-3 tablespoons curry powder (depending on your taste) • 1 teaspoon ground nutmeg • 1 can chickpeas, drained • 1 tablespoon chicken stock • 2 cups cubed potatoes • ½ - 1 teaspoon cayenne pepper (optional) • 1 teaspoon white pepper • 3-4 cups chicken stock or water • Salt to taste • Anat roti’s How to Make the Roti’s? 1. Place your chicken in a large bowl and add your garlic, thyme, salt, white pepper and curry powder. 2. Mix the chicken with a spoon or with your hands until all the pieces are well coated. Set this aside in the fridge and allow it to marinade for at least 30 minutes. If you can leave it for longer or overnight, the flavor is even better. 3. When you are ready to cook, heat up your oil a large saucepan and add your onion, garlic, thyme, cumin, allspice, smoked paprika, nutmeg and your curry powder. Stir occasionally for about 3-4 minutes until your onions are translucent. 4. You are now ready to add your chicken. Once added, stir and sauté this for about 2-3 more minutes. Add your chicken stock or water if necessary, to prevent anything from burning. 5. Next, add your chickpeas, chicken stock, cayenne pepper, white pepper and potatoes. Bring the mixture to the boil and let it simmer until the sauce thickens. This takes 20-30 minutes. 6. Add salt and pepper to taste. Once ready, fill your Anat roti’s with the mixture and enjoy!

Trinidad Chicken Roti

This Trinidad Chicken Roti recipe is great for those who love…
The History of The Shwarma

The History of The Shwarma

When we think of shwarmas we think of delicious, tender slow-grilled…