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Bajan Chicken and Potato Roti

Bajan Chicken and Potato Roti
"Homemade roti skins (influenced from the Indian roti) are filled with a spiced diced chicken and potato mixture"


Enjoy the soft, flakey texture of the lovely roti.

Roti is popular Barbadian street food, filled with a spiced diced chicken and potato mixture, then folded so it can be eaten by hand.


Roti Skin:
3 1/4 cups all purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, softened to room temperature
Chicken and Potato Filling:
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, diced into about 3/4 inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons curry powder
5 sprigs fresh thyme, leaves only
salt and freshly ground black pepper to taste
1 scotch bonnet pepper
14 ounces potatoes, peeled and cut into 1/2 inch cubes
1 cup boiling water
  1. To make the roti skin: In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Mix in the softened butter to create a coarse texture and slowly add water until a soft dough comes together. On a lightly floured surface, knead the dough until smooth. Cover with a towel and allow to rest while the filling is simmering.
  2. To make the filling: In a large, deep pan with a lid, drizzling the oil over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Stir in the onions, garlic, curry powder, thyme, salt, pepper, and the whole scotch bonnet pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes.
  3. Rinse and drain the potatoes to remove any excess starch and stir into the chicken mixture. Pour in the 1 cup boiling water, cover, and cook over low heat, stirring occasionally, until the potatoes are tender, 20-30 minutes. Add a little more water if there isn’t enough. Remove and discard the scotch bonnet before serving.
  4. To prepare the roti while the potatoes are simmering: Place a large, flat pan over medium heat. Lightly grease with clarified butter or oil. Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 6 inches wide.
  5. Add a thin circle to the heated pan and cook until beginning to puff, about 2 minutes. Flip and cook the other side just until beginning to form brown spots, 30 seconds to 1 minute. Repeat with remaining roti, greasing as needed. Cover the cooked roti skins with a towel to keep warm while the rest are cooking.
  6. To serve, fill the center of a warm roti with the prepared filling. Fold the top and bottom over the filling to cover, then fold in the ends to close. Flip over so the smooth part is on top and serve immediately.


Tara's Multicultural Table, February 2017

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