Ficha: Chicken Roti: Ingredients

Ficha:
CHICKEN ROTI
Roti chicken or roti chicken is a flatbread typical of the West Indies, and in
particular of Saint Lucia, which is stuffed with chicken curry.
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Ingredients
For the chicken
 3 chicken breasts cut into cubes
 1 onion, diced
 ½ green bell pepper cut into cubes
 ½ red bell pepper cut into cubes
 1 carrot, peeled and diced
 2 potatoes, peeled and diced
 2 garlic cloves, minced
 1 cube of chicken broth
 250 ml of hot water
 2 tablespoons curry powder
 ½ bunch of parsley, finely chopped
 Some optional basil leaves
 2 tablespoons of sunflower oil
For rotis (10 to 12 loaves)
 450 g flour
 1 tablespoon of baking powder
 150 ml of vegetable oil
 250 ml of lukewarm water
 2 teaspoons of salt
 2 garlic cloves, minced
 Sunflower oil for frying
INSTRUCTIONS
Chicken
 Add the oil to a pan and sauté the garlic and onion for 2 minutes.
 Add chicken pieces and sauté until cooked, but tender.
 Add the peppers and carrots, and sauté for 2 minutes.
 Add the cube of chicken broth, dissolved in water.
 Bring to a boil and add the potatoes, salt, pepper and cover.
 Cook slowly, over medium-low heat, until the potatoes are tender. If
necessary, increase the intensity of the fire to reduce the broth.
 Halfway through cooking, add the herbs and curry powder.
 Let cool while preparing rotis.
Rotis
 Sift the flour and baking powder.
 Mix together flour, salt, garlic, and baking powder.
 Make a well in the middle, pour the water and oil, and mix all the
ingredients. Knead for at least 3 minutes, until the dough is smooth and
elastic.
 Cover the dough and let it rest for 30 minutes.
 Place the dough on a floured surface and divide it into 10 or 12 balls.
 Cover to prevent drying.
 Brush a little oil in a nonstick skillet over medium heat with a brush.
 Lightly flour the work surface. Take a ball of dough, flatten it with the palm of
your hand, roll it and flatten it again.
 Use a rolling pin and form a thin disc 15-20 cm in diameter.
 Cook for about 1 minute on each side. Be careful not to overcook it, as the
rotis should remain flexible and white.
 Repeat until you have used all of the dough.
 Stack the rotis and cover them with a cloth until the end of cooking.
Assembling the chicken roti
 Heat the roti a little if necessary and place it on a plate.
 Put in a generous amount of filling.
 Fold according to the chosen shape (cone, tube, square, triangle, etc.)
 Serve hot.
SWEDISH BUNS FROM SAINT LUCIA
Ingredients
 325 ml of whole milk

 20-25 strands of saffron
 8 g dry baker's yeast
 50 g of butter
 500 g of strength flour
 4 cardamom pods
 80 g of sugar
 1 pinch of salt
 1 egg L
 16 raisins or dried cherries
Preparing the base of the dough for the buns
 We open the cardamom pods and remove the seeds. We discard the husks
and grind the seeds in a mortar. We reserve.
 Heat the milk in a saucepan, without boiling it, and add the saffron threads.
 If you really like saffron, don't be shy about using more. The color and flavor
will be much more powerful.
 We remove from the heat and allow about 10 minutes to infuse and the milk
to take color before incorporating the butter, which will melt under the effect
of heat, and the yeast. Mix well until homogenized.
 In a deep container, mix the flour with the sugar, salt and ground cardamom
seeds.
 We make a hole in the center and pour the milk and egg mixture, previously
beaten (of which we reserve a small amount to brush the buns before
baking).
 Stir with a wooden spoon, initially, and finish kneading on a clean work
surface.
 We do not add more flour, even if it sticks slightly to the surface, and knead
until it is soft and smooth.
 We put it in the shape of a ball in a slightly greased bowl, cover with a clean
cloth and let it rise until it almost doubles its volume, about an hour.
Molded and baked from the Santa Lucia buns. Final presentation
 We pass the dough back to the work surface and degas by crushing it gently
with the fist.
 We divide into eight portions of equal size, we stretch each one in the form
of an elongated cylinder and we give an S shape joining the ends well so
that they do not open in the oven.
 We place the buns on a baking tray covered with parchment paper or baking
paper.
 We place a raisin on the ends of each bun, brush with the egg that we have
reserved and let it rise again for 30 minutes.
 We finish the Santa Lucia buns by baking them in the oven, pre-heated to
180º C (with heat up and down, traditional heat), for 20 minutes or until
lightly browned.
 Let cool on a metal rack and ready to taste.

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SWEDISH BUNS FROM SAINT LUCIA

 325 ml of whole milk

Preparing the base of the dough for the buns

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