Introduction: How to Make Rustic Chicken Roti
In this instructable I will show you how to make chicken roti. In a previous instructable I showed how to make soft savory roti with dahl. These roti plates are good enough to eat separately, but they get about a thousand times better with my father's rustic chicken roti recipe. My father was born in Surinam and I have seen him make it like a million times.
The number of ingredients is relatively minimal. You need good quality chicken, onion, garlic, soy sauce, hot sauce. Most of the time I use the most tender part of the chicken, the chicken thigh. It cooks way faster than chicken on the bone and its got loads of flavour. However, if I have lots of time I sometimes also prepare chicken legs. If you want to use chicken legs I suggest to remove the skin afterwards. Leave the skin on while cooking, but remove it after you are done.
To prepare the chicken thighs I always first wash the chicken, and then add lemon to the chicken and leave it for a few minutes until the pan is heat to cook the chicken. I use a non stick pan and no oil or butter to fry the chicken. After the chicken is fried and retrieved from the pan, I transfer it to a Dutch oven pan first frying the onion and garlic. Then add the soy and hot sauce before adding about a cup of water. Then in goes the chicken and let it simmer. Every now and then add some water as the sauce thickens slightly. Warm a roti and plate it up with a boiled egg and some green beans or kouseband.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: What Do You Need to Make This Recipe
- 4 chicken thighs
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of fresh ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of hot sauce or a fresh chili pepper
- 2-3 tablespoons of vegetable oil
- lemon juice (optional)
- 250 grams of green beans or kouseband
- pepper and salt to taste
- 2 eggs
2 rotis, store bought or homemade (see instructable)
Step 2: Instructions
- Trim the fat from the chicken thighs and wash them with cold water.
- Drizzle some lemon juice on the chicken thighs.
- Heat non stick skillet and fry the chicken on medium to high heat. Do not use any baking product just turn regularly.
- When chicken is nice and brown remove from the skillet.
- Warm a Dutch oven or enamel pan and add the vegetable oil. Add about ¾ of the onion and all of the garlic and slowly turn them a golden brown on medium heat.
- Add the ginger and continue stirring the mixture.
- When nice and brown, lower the heat to add the hot and soy sauce. Stir through quickly and add about a cup of water. Bring to the boil and add the chicken.
- Simmer on medium heat for at least 30 minutes to let the chicken go nice and tender.
- Add water when it reduces through cooking. Turn chicken regularly.
- Boil water and add the green beans. Let it boil for about 10 minutes until cooked.
- Drain the beans and warm a skillet with some oil. Fry the remainder of the onion and add the green beans. Warm through and add salt and pepper to taste.
- Boil two eggs and extinguish with cold water when done.
- Warm two rotis.
- Plate up and serve.
Step 3: Notes
The lemon juice gives the chicken a nice fresh flavour, but is optional. If you like medium hard boiled eggs boil them for 7 minutes at 212℉ or 100℃.
I hope you enjoy this recipe! If you tried out this recipe or have some questions or suggestions then let me know via the comments.
More information and a printable recipe can be found on The Tortilla Channel.