Quarantine Eats: Chicken Roti

Chicken recipe from Immaculate Bites
Chicken Marinade
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
1 large onion diced
2 Teaspoons minced garlic
1 1/2 teaspoons fresh or dried thyme
1- teaspoon cumin spice
1 1/2 teaspoon smoked paprika
1 teaspoon ground allspice
2-3 tablespoon curry powder
1- teaspoon ground nutmeg spice
1 can of chickpeas drained
1- tablespoon bouillon chicken powder
2 cups of cubed potatoes
½-1 teaspoon cayenne pepper optional
1- teaspoon white pepper.
3-4 cups chicken broth/water
Salt to taste

1 - Place chicken in a large bowl or sauce pan
then add salt, garlic, thyme, white pepper and curry powder
2 - 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.
3 - 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.
4 - Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns.
5 - Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper,  and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
6 - Adjust for salt, pepper and  thickness with more more broth.

Roti bread recipe from Trini Caribbean Catering
4 cups of Flour
4 tsp. baking powder
1 tsp. Salt
1 cup of water (approx)
3 tbsp. melted butter or ghee
1 cup oil for coating

Stir flour, baking powder and salt together.
Add enough water to form a smooth soft dough.
Knead well by hand or with a mixer and leave to relax for 45 minutes  covered with a damp cloth.
After the dough has relaxed, knead again and divide into four balls (called loyah's).
Add some flour to kitchen surface and roll out dough to 8" or 9" circle, spread some melted butter or Ghee and then sprinkle with a little flour.
Cut rolled dough from centre to edge, roll tightly into a cone, press peak of cone into centre and flatten.
Leave to rest for 30 minutes.
Sprinkle flour on surface and roll out dough very thin with a rolling pin.
Cook on a moderately hot, greased baking stone (tawah), for a minute.
Turn over and grease with oil and cook for 1 minute.
Turn over to the other side and brush with oil and cook for 1 minute.
Remove from heat and crush between 2 wooden spoons or wrap in a clean towel and crush. This step involves beating the Paratha to make it flaky and messed up.