Chicken and Potato Roti
~1 h 35 min (estimated)
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Ingredients
- 1 lb Wholemeal Spelt Flour
- 3 tablespoons Shortening
- Pinch Salt
- Splash Water
- 6 pasture-raised Chicken Breast
- Pinch Parsley
- Pinch Thyme
- Pinch Jerk
- Pinch Salt
- Pinch Coconut Sugar
- Pinch Black Pepper
- 2 large Onion
- 4 cloves Garlic
- 1 Scotch Bonnet
- 1/2 lb Potatoes
Instructions
- Add a pint of chicken stock to the simmer and put three tablespoons of coconut sugar into a large saucepan on high; cook until the coconut sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.
- Add chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the heat to low and let this simmer for 25 minutes.
- In a large mixing bowl, sift the wholemeal spelt flour, and add a pinch of salt to taste.
- Now add the first tablespoon of shortening, and with your fingers, rub the wholemeal spelt flour into the shortening until it forms a breadcrumb-like consistency.
- Then add the second tablespoon of shortening and rub against the wholemeal spelt flour until it looks like breadcrumbs.
- Now add the third tablespoon of shortening and repeat the process.
- You should by now have used all the wholemeal spelt flour. Your bowl should be all breadcrumb-like; if you still have fresh wholemeal spelt flour, use another tablespoon of shortening until your fresh wholemeal spelt flour is all used up.
- Add a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough.
- Now dust your surface with wholemeal spelt flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
- Cover with a tea towel while returning to the pot.
- Now peel the potatoes and cube them into small bite-size pieces.
- After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool.
- Now cover and cook for 30 minutes on low heat.
- Turn a flat baking tray upside down, lightly cover with foil, and place on the stovetop on high; cook each roti skin for 1 minute on each side until brown but not crisp.
- Now pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet.
- Take the entire pot to the table with a pile of plates; each person assumes the roti skin, lays it flat on the scale, spoons some filling into the middle of the roti skin, and folds around the filling eats enjoy.
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