Chicken roti

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


  1. 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.
  2. 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.
  3. 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.
  4. 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!
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