Rustic Chicken Roti

August 18, 2017
Photo by The Tortilla Channel
Author Notes

When you know how to make soft savory roti you can take it the next level with this rustic chicken roti recipe. —The Tortilla Channel

  • Serves 2
  • 4 chicken thighs1
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons hot sauce or a fresh chili pepper
  • 2-3 tablespoons vegetable oil
  • 2 cups water
  • 1 splash lemon juice (optional)
  • 250 grams green beans or kouseband
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 2 eggs
  • 2 rotis, store bought or home made
In This Recipe
  1. Trim the fat from the chicken thighs and wash them with cold water
  2. Drizzle some lemon juice on the chicken thighs
  3. Heat non stick skillet and fry the chicken on medium to high heat. Do not use any baking product just turn regularly
  4. When chicken is nice and brown remove from the skillet
  5. Warm a Dutch oven or enamel pan and add the vegetable oil. Add about ¾ of the onion and all of the garlic and slowly turn them a golden brown on medium heat
  6. Add the ginger and continue stirring the mixture
  7. When nice and brown lower the heat to add the hot and soy sauce. Stir through quickly and add about a cup of water. Bring to the boil and add the chicken
  8. Simmer on medium heat for at least 30 minutes to let the chicken go nice and tender
  9. Add water when it reduces through cooking. Turn chicken regularly
  10. Boil water and add the green beans. Let it boil for about 10 minutes until cooked
  11. Drain the beans and warm a skillet with some oil. Fry the remainder of the onion and add the green beans. Warm through and add salt and pepper to taste
  12. Boil two eggs and extinguish with cold water when done
  13. Warm two rotis
  14. Plate up and serve

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