This Trinidad Chicken Roti recipe is great for those who love Caribbean flavours. It is simple to make and totally delicious!
- 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
- 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?
- Place your chicken in a large bowl and add your garlic, thyme, salt, white pepper and curry powder.
- 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.
- 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.
- 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.
- 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.
- Add salt and pepper to taste. Once ready, fill your Anat roti’s with the mixture and enjoy!