Chicken and Potato Roti

Chicken · world favourite.

Ingredients

• 1 lb Flour
• 3 tablespoons Shortening
• Pinch Salt
• Splash Water
• 6 Chicken Breast
• Pinch Parsley
• Pinch Thyme
• Pinch Jerk
• Pinch Salt
• Pinch Sugar
• Pinch Black Pepper
• 2 large Onion
• 4 cloves Garlic
• 1 Scotch Bonnet
• 1/2 lb Potatoes

Method

1. Simmer — Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.
2. Prep and chop — Add chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole scotch bonnet pepper – do not cut up the pepper!
3. Simmer — Reduce the heat to low and let this simmer for 25 minutes.
4. Mix together — In a large mixing bowl, sift the flour, and add a pinch of salt to taste.
5. Add ingredients — Now add the first tablespoon of shortening, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency.
6. Add ingredients — Then add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs.
7. Add ingredients — Now add the third tablespoon of shortening and repeat the process.
8. Continue cooking — You should by now have used all the flour. Your bowl should be all breadcrumb-like; if you still have fresh flour, use another tablespoon of shortening until your fresh flour is all used up.
9. Mix together — Add a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough.
10. Mix together — Now dust your surface with flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
11. Cover and cook — Cover with a tea towel while returning to the pot.
12. Continue cooking — Now peel the potatoes and cube them into small bite-size pieces.

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