3/4 C fresh Cilantro
1/2 C fresh Parsley
3 Garlic cloves
1 Tbsp Worcestershire Sauce
1/4 C Vegetable Oil
1/2 Tsp Kosher Salt
1/2 Tsp freshly ground Black Peppercorn
6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3
2 Tbsp Coconut Oil
1 cooking Onion, chopped
6 Garlic cloves, smashed
3 Tbsp mild Curry Powder (Lalah’s brand recommended)
2 C low-sodium Chicken Stock
2 1/2 C peeled and diced White Potato (about 1 large)
1 can (19 oz/540 mL) Chickpeas, rinsed and drained
Kosher Salt to taste
- In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and
pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces
of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at
least 1 hour, ideally overnight for best flavour.
- In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté
until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for
a minute, then add chicken pieces, including the marinade. Let moisture from the
marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each
side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to
lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15
minutes before adding in diced potatoes. Return to a simmer for another 15
minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To
thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork
against the side of the pot and fold back into the sauce. Simmer a few minutes
longer to let it all come together. Check seasoning, adding salt to taste. Keep warm
for roti assembly.
- Time to assemble! For each serving, place a roti skin on top of an equal-sized
square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of
chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of
the roti skin. Season with hot sauce to taste.
- Next, fold over the left side of the circle, like wrapping a present, then the right,
followed by the top and bottom edges, forming a squat, firmly packed rectangle.
Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up
firmly, folding the open ends in to seal. Place the whole package into a paper bag.
You’re all set to enjoy a taste of Trinidad!