This dish is one hundred percent approachable despite sounding like something elaborate. You’ll need to gather up several spices, yes, but otherwise, it’s a piece of cake. You simply add everything to a pot and let it simmer. In fact, you’ll be surprised at how easy it is, especially when the rave reviews start pouring in. I’m not exaggerating when I say everyone loves this dish! And this chicken roti from Trinidad is no exception. Think buttery-rich, spicy chicken without the copious amount of butter. Equally delicious, and maybe slightly healthier? That’s what I’m telling myself anyway. 😜
Recipe Ingredients
How to Make Trinidad Chicken Roti
Marinate
Prep Chicken – Place the chicken in a large bowl or saucepan. Then, add the salt, garlic, thyme, white pepper, and curry powder. (Photo 1) Season – Mix the chicken with a spoon or your hands until it is well coated with the seasonings. (Photo 2) Marinate – Set it in the fridge and marinate for 30 minutes or overnight.
Cook it Up
Saute – Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder, and stir occasionally for 2-3 minutes. The onions should be translucent. Chicken – Next, toss the chicken into the pan. Sauté everything for 2-3 more minutes. (Photo 3) Simmer – Finally, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring it to a boil and then reduce it to a simmer until the sauce thickens, which might take about 20-30 minutes. (Photo 4) Serve – Taste test and adjust the salt, spiciness, and thickness by adding more broth as needed.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
Make the chicken roti, let it cool, and store it in the fridge for up to three days before serving. You can also freeze it for up to three months. Reheat thawed roti on the stovetop over medium heat until warmed through. The same goes for leftovers.
What Goes With Trinidad Chicken Roti
Serve chicken roti with Buss Up Shut—Paratha for a more authentic take on this Trini dish. It also goes great with a steamy bowl of garlic rice and fried plantains or some Jamaican rice and peas. Wash it down with some sorrel drink, especially if you made it extra spicy. ❤️🔥
More Mouthwatering Trinidadian Recipes to Try
This blog post was originally published in April 2017 and has been updated with additional tips and beautiful photos
