Classic Chicken Roti
Preparation Time Preparation Time: 40 Minutes Cook Time Cook Time: 1 hr 15 minutes Serves Serves: 6 - 8 Cut:

Classic Chicken Roti

Ingredients

Spice Mix
2 tbsps ground turmeric
1 tbsp EACH dried chili flakes and ground cumin
1 tsp EACH ground coriander and garlic powder
1/2 tsp EACH ground cloves, black pepper, ground allspice and ground cinnamon
1 1/2 tbsps Caribbean or Indian curry powder
2 tsps salt

Roti
1/4 cup canola oil, divided
1 whole chicken, cut into 8 pieces (or 1.5 kg chicken pieces)
2 cups chopped onion
3 clove garlic, minced
2 tsps minced fresh ginger
1 tsp dried thyme
1/2 hot pepper (Scotch Bonnet or Serrano), seeded and minced
2 cups chicken broth
1 can unsweetened coconut milk
1 can chick peas, drained and rinsed (540mL size)
1 tbsp brown sugar
1 medium sweet potato, washed and cut into 2 inch pieces
2 tbsps chopped fresh cilantro
roti, naan or steamed rice

Preparation

Heat oven to 325F.

In a small mixing bowl, combine all the spice ingredients, cover and set aside. (This can be made ahead and stored in a sealed container for up to 1 month)

In a large bowl, combine the chicken, 2 tbsp of the spice mix, 1 tsp salt and 2 tbsp canola oil.  Let stand for 20-30 minutes.

In a large Dutch oven, over medium high heat, heat the remaining 2 tbsp of oil.  When hot, add the chicken pieces and brown on all sides (about 8 minutes).  Remove chicken from pot and set aside.

To the pot, add onion, garlic, ginger, thyme, hot pepper and the remaining 4 tbsp of the spice mixture.  Stir cook until the onions are soft, taking care not to burn the garlic.

Add the chicken broth, coconut milk, chick peas, brown sugar and remaining salt; bring to a simmer.

Add the chicken and sweet potato, turning the chicken pieces so they’re covered in sauce.

Cover and bake in the oven for 1 to 1 1/2 hours, turning the chicken occasionally, or until the chicken is very tender and falls off the bone.

Remove chicken from sauce and cool until you can touch it safely.  With a fork or your hands, separate the meat from the skin and bones and return the meat to the sauce.

Add cilantro and serve with roti or naan breads, or with rice.

Tip: This dish freezes very well.  Thaw and reheat in the microwave.

Slow cooker method: Brown the chicken in a skillet then transfer the chicken to the slow cooker.  In the same skillet, stir cook the onion, garlic, ginger, thyme, hot pepper and the remaining 4 tbsp of the spice mixture.  Stir cook until the onions are soft, taking care not to burn the garlic.  Transfer this mixture to the slow cooker.  Add the chicken broth, coconut milk, chick peas, brown sugar and remaining salt.  Set slow cooker on Low for 8 hours.  Remove chicken from sauce and cool until you can touch it safely.  With a fork or your hands, separate the meat from the skin and bones and return the meat to the sauce. Add cilantro and serve with roti or naan breads