Trinidad Chicken Roti

Juicy bite-sized chicken and chickpeas enveloped in warm Indo-Caribbean sauce loaded with spices make for an unforgettable meal. This dish comes together in no time and gets everybody excited about sitting around the dinner table.

Course dinner, Main

Cuisine Caribbean

Diet Gluten Free

Prep Time 10

Cook Time 40

Marinating Time 30

Total Time 1 20

Servings

Calories 577kcal

Author Imma

Ingredients

Chicken Marinade

2½-3 pounds (1-1.5kg) chicken thighs (boneless, skinless, and cut into bite-sized pieces)
½ teaspoon (1g) white pepper
1 teaspoon (5g) minced garlic
½ teaspoon (1g) dried thyme
½ teaspoon (3g) salt
½ teaspoon (1-2g) curry powder
½ teaspoon (1-2g) chicken bouillon

Chicken Roti

2 tablespoons (30ml) canola oil (more if needed)
1 large onion, diced
2 teaspoons (10g) minced garlic
1½ teaspoons (3g) thyme, fresh or dried
1 teaspoon (2-3g) ground cumin
1½ teaspoons (3-4g) smoked paprika
1 teaspoon (3g) ground allspice
2-3 tablespoons (14-22g) curry powder
1 teaspoon (2g) ground nutmeg
1 15-ounce can chickpeas, drained
1 tablespoon (10g) chicken bouillon
2 cups (260g) cubed potatoes
½-1 teaspoon (<1-2g) cayenne pepper (optional)
1 teaspoon (2g) white pepper
3-4 cups (700-950ml) chicken broth
salt to taste

Instructions

Place chicken in a large bowl or saucepan, then add salt, garlic, thyme, white pepper, and curry powder.
Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until the sauce thickens (it might take 20-30 minutes).
Adjust with salt, pepper, and broth for taste and consistency.

Notes

Add a little chicken broth if you notice the chicken sticking and starting to burn.
Cut up the chicken before you marinate it. That way, the spices have even more area to penetrate and can add plenty of flavor.
Mise en place is essential, so tet all your spices together before you start sauteing.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition