Home - By Category - Recipe - Chicken Page 2

Chicken Roti

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN ROTI
 Categories: Chicken
      Yield: 6 Servings
 
      4 c  Flour
      2 tb Baking powder
      1 pn Salt
      2 ts Oil
  1 1/2 c  ;Water, lukewarm
  2 1/2 lb Chicken; skinned, boned &
           -cut into 1-1/2 inch cubes
      1 ts Garlic; chopped
      1    Scallion; finely chopped
    1/2 ts Scotch Bonnet pepper;
           -finely chopped
      1 ts Salt
      3 tb Curry powder
      1 tb Jira; ground
    1/2 tb Pepper, black
      2 tb Oil; for each poori
           Scallions; garnish
           Scotch Bonnet pepper; finely
           -chopped (garnish)
    1/2 c  ;Water, or more
 
  To prepare the pooris, combine the flour, baking powder, and salt in a
  mixing bowl.  Pour the oil into the water, then add this mixture to
  the flour mixture to form a dough. Mix well. Knead for about 5
  minutes until dough is very smooth.  Divide into 6 balls of dough.
  Set aside for about 2 hours, covered with a damp cloth. Using a
  rolling pin, roll each ball into a thin flattened circle, a poori,
  about 9 inches in diameter. Set aside, covered.
  
  To prepare the filling, combine the chicken and all the other
  ingredi- ents except the oil and the garnish. Mix well and marinate
  for 2 hours or longer. When done marinating, add 2 tablespoons oil to
  a saucepan and heat to medium.  Add the chicken mixture and cook,
  stirring con- stantly for about 5 minutes. Add the water then cook on
  low for about 5 minutes, or until chicken is tender.  Keep warm.
  
  Add 2 tablespoons of oil to a skillet or grill.  Place the rolled
  pooris on the skillet.  Fry each side for about 2 minutes, or until
  lightly browned. Brush each side with margarine or oil. Wrap in clean
  towel to keep warm until ready to serve.
  
  When ready to serve, fold about 2 tablespoons of chicken mixture into
  each round and serve.  Garnish with scallions and Scotch Bonnet
  pepper.
  
  NOTES:  This chicken roti is a mixture of chicken and seasonings that
  is
  :       put into a piece of bread called a poori, and then eaten like
  a
  :       sandwich.  The fillings vary from island to island in the
  :       Caribbean, depending on available ingredients and preferred
  :       seasonings.  This recipe came from Chef Joseph Kissoonlal. He
  :       is of East Indian descent, and is the master behind the fine
  :       foods served at Granny B's Kitchen in Miami, a restaurant that
  :       features slow-cooked, fast food!, Caribbean-style.
 
MMMMM

Display Recipe for Import.