Ingredients
4 cup flour
2 tbsp baking powder
1 pinch salt
2 tsp oil
1 1/2 cup ; water, lukewarm
2 1/2 lb chicken, skinned, boned & cut into
1 tsp garlic, chopped
1 scallion, finely chopped
1/2 tsp scotch bonnet pepper, finely chopped
1 tsp salt
3 tbsp curry powder
1 tbsp jira, ground
1/2 tbsp pepper, black
2 tbsp oil, for each poori
1 scallions, garnish
1 scotch bonnet pepper, finely chopped (garnish)
1/2 cup ; water, or more
Directions
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.
Servings: 6 servings
Chicken Roti Recipe brought to you by Recipe Ideas
Categories: Chicken; Indian; Poultry
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, at least as far back as the Egyptians, and possibly even further than that. Having said that, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. Additionally, he recounts how the Roman chefs made use of many different herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an explosion in recipe books, some of which are kept safe in private collections. By the time we get to the 1900s, recipe publications were in great demand, due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Chicken Roti recipe.
