Caribbean Chicken Roti
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • 1½ teaspoons curry powder
  • ½ teaspoon ground allspice
  • ½ teaspoon chopped fresh thyme, plus 3 sprigs
  • Kosher salt and freshly ground pepper
  • 6 skinless, boneless chicken thighs (about 1½ pounds), quartered
  • 1 13 .5-ounce can unsweetened coconut milk (do not shake)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro, plus more for topping
  • ½ serrano chile pepper, seeded and finely chopped
  • 1 10 -ounce package lavash flatbread (5 pieces)
  • 2 cups frozen peas and carrots, thawed
Instructions
  1. Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
  2. Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
  3. Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with ¼ cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
  4. Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.
Nutrition Information
Calories: 615 Fat: 29 g Saturated fat: 20 g Carbohydrates: 49 g Sodium: 1,045 mg Fiber: 8 g Protein: 44 g Cholesterol: 141 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/caribbean-chicken-roti/