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Рецепт Chicken Roti
by Global Cookbook

Chicken Roti
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  Порций: 6

Ингредиенты

  • 4 c. Flour
  • 2 Tbsp. Baking pwdr
  • 1 pch Salt
  • 2 tsp Oil
  • 1 1/2 c. ,Water, lukewarm
  • 2 1/2 lb Chicken, skinned, boned & cut into 1-1/2 inch cubes
  • 1 tsp Garlic, minced
  • 1 x Scallion, finely minced
  • 1/2 tsp Scotch Bonnet pepper, finely minced
  • 1 tsp Salt
  • 3 Tbsp. Curry pwdr
  • 1 Tbsp. Jira, grnd
  • 1/2 Tbsp. Pepper, black
  • 2 Tbsp. Oil, for each poori Scallions, garnish Scotch Bonnet pepper, finely minced (garnish)
  • 1/2 c. ,Water, or possibly more

Инструкции

  1. To prepare the pooris, combine the flour, baking pwdr, and salt in a mixing bowl. Pour the oil into the water, then add in this mix to the flour mix to create a dough. Mix well. Knead for about 5 min till dough is very smooth. Divide into 6 balls of dough. Set aside for about 2 hrs, 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.
  2. 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 hrs or possibly longer. When done marinating, add in 2 Tbsp. oil to a saucepan and heat to medium. Add in the chicken mix and cook, stirring con- stantly for about 5 min. Add in the water then cook on low for about 5 min, or possibly till chicken is tender. Keep hot.
  3. Add in 2 Tbsp. of oil to a skillet or possibly grill. Place the rolled pooris on the skillet. Fry each side for about 2 min, or possibly till lightly browned.
  4. Brush each side with margarine or possibly oil. Wrap in clean towel to keep hot till ready to serve.
  5. When ready to serve, fold about 2 Tbsp. of chicken mix into each round and serve. Garnish with scallions and Scotch Bonnet pepper.
  6. NOTES: This chicken roti is a mix of chicken and seasonings which 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.
  7. 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 which features slow-cooked, fast food!, Caribbean-style.