Caribbean Chicken Roti Recipes

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

Steps:

• Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
• Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
• Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
• Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.

Steps:

• PREP:.
• Cut the chicken into bit size pieces. Add garlic and mix into chicken.
• In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
• ROTI:.
• Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
• Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
• Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
• Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
• (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
• After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
• CURRY:.
• Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
• Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
• 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
• You're all finished! Use the curry to scoop up your meal; no silverware required!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.