Chicken Roti

Ingredients:

Chicken Marinate:

• 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces

• ½ teaspoon white pepper

• 1 teaspoon minced garlic

• ½ teaspoon dried thyme

• ½ teaspoon salt

• ½ teaspoon curry powder

• ½ teaspoon chicken bouillon powder

Chicken Roti:

• ½ cup canola oil

• 2-3 tablespoon curry powder

• 1 large onion diced

• 1 teaspoon ground allspice

• 1- teaspoon ground nutmeg spice

• 1 1/2 teaspoon smoked paprika

• 1 1/2 fresh or dried thyme

• 1 1/2 teaspoon smoked paprika

• 1- teaspoon cumin spice

• 1- teaspoon white pepper.

• 1 can of chickpeas drained

• 2 cups of cubed potatoes

• 1- tablespoon bouillon chicken powder

• 3-4 cups chicken broth/water

• ½-1 teaspoon cayenne pepper optional

• Salt to taste

Instructions:

1. Place chicken in a large bowl or sauce pan

2. then add salt, garlic, thyme, white pepper and curry powder

3. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.

4. When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.

5. Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns

6. Next add chickpeas, chicken bouillon, potatoes and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.

7. Adjust for salt, pepper and stew consistency.