*  Exported from  MasterCook  *
 
                                CHICKEN ROTI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Flour
    2       tb           Baking powder
    1       pn           Salt
    2       ts           Oil
    1 1/2   c             -- Water, lukewarm
    2 1/2   lb           Chicken -- skinned, boned &
                         -cut into 1-1/2 inch cubes
    1       t            Garlic -- chopped
    1                    Scallion -- finely chopped
      1/2   ts           Scotch Bonnet pepper
                         -finely chopped
    1       t            Salt
    3       tb           Curry powder
    1       tb           Jira -- ground
      1/2   tb           Pepper, black
    2       tb           Oil -- for each poori
                         Scallions -- garnish
                         Scotch Bonnet pepper -- finely
                         -chopped (garnish)
      1/2   c             -- Water, or more
 
   To prepare the pooris, combine the flour, baking
   powder, and salt in a mixing bowl.  Pour the oil into
   the water, then add this mixture to the flour mixture
   to form a dough.  Mix well.  Knead for about 5 minutes
   until dough is very smooth.  Divide into 6 balls of
   dough. Set aside for about 2 hours, covered with a
   damp cloth.  Using a rolling pin, roll each ball into
   a thin flattened circle, a poori, about 9 inches in
   diameter. Set aside, covered.
   
   To prepare the filling, combine the chicken and all
   the other ingredi- ents except the oil and the
   garnish.  Mix well and marinate for 2 hours or longer.
   When done marinating, add 2 tablespoons oil to a
   saucepan and heat to medium.  Add the chicken mixture
   and cook, stirring con- stantly for about 5 minutes.
   Add the water then cook on low for about 5 minutes, or
   until chicken is tender.  Keep warm.
   
   Add 2 tablespoons of oil to a skillet or grill.  Place
   the rolled pooris on the skillet.  Fry each side for
   about 2 minutes, or until lightly browned. Brush each
   side with margarine or oil.  Wrap in clean towel to
   keep warm until ready to serve.
   
   When ready to serve, fold about 2 tablespoons of
   chicken mixture into each round and serve.  Garnish
   with scallions and Scotch Bonnet pepper.
   
   NOTES:  This chicken roti is a mixture of chicken and
   seasonings that is
   :       put into a piece of bread called a poori, and
   then eaten like a
   :       sandwich.  The fillings vary from island to
   island in the
   :       Caribbean, depending on available ingredients
   and preferred
   :       seasonings.  This recipe came from Chef Joseph
   Kissoonlal.  He
   :       is of East Indian descent, and is the master
   behind the fine
   :       foods served at Granny B’s Kitchen in Miami, a
   restaurant that
   :       features slow-cooked, fast food!,
   Caribbean-style.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving