When I showed you how to make soft savory roti with dahl I could not leave it at that. These roti plates are good enough to eat separately but they get about a thousand times better with my fathers rustic chicken roti recipe. Want to know how to make my fathers rustic chicken roti? Lets get started!
I have seen him make it like a million times and still I think that when he made it, it tastes even better than mine.
I don’t know what it is. Must be that secret ingredient. That one thing that he has mastered a long time ago while I am still learning to use it with the right dosage. The ingredient that is called cooking with love.
I didn’t know it at time but I grew up in a funny/weird/strange/loving/food crazy (take your pick) family. You see my father did most of the cooking at home and he liked to cook at the strangest hours.
So he would fire up the stove at 6 o’clock in the morning turning on the hood, waking the entire house and while he was at it maybe even the whole neighbourhood. We never got complaints which is good I guess.
I’m a morning person so as soon as I heard my father in the kitchen I would go downstairs and keep him company.
We would discuss just about any topic that would come to mind. World peace, boxing, soccer, politics, girl power no subject was off limits. In the mean while he would cook chicken or pork or beef.
I would look on fascinated, ask questions and he would explain what he was doing and why. For this recipe he would use chicken legs.
Chopping them up into small parts (yes at 6 o’clock in the morning, now you see it was a miracle we didn’t get any complaints).
Chicken roti ingredients
To make chicken roti you nee a relatively limited number of ingredients. You need:
- good quality chicken
- soy sauce
- hot sauce
- lemon juice
- green beans
- homemade roti
I use the most tender part of the chicken, the chicken thigh. It cooks way faster than chicken on the bone and its got loads of flavour. However if you like chicken legs better than you can use it as well.
How to make chicken roti
What I learned from my father is to always remove the skin. Leave it on while cooking but remove it after you are done. On my chicken thighs there is no skin so I do not have to remove it.
Another tip my father used was to add some lemon to the chicken. It is not in the food inspiration but I used it to after I washed the chicken.
It is like a marinate. You wash the chicken, add lemon to the chicken and leave it for a few minutes until you heat the pan to cook the chicken. I use a non stick pan and no oil or butter to fry the chicken.
After the chicken is fried and retrieved from the pan I transfer it to a Dutch oven pan first frying the onion and garlic.
Then add the soy and hot sauce before adding about a cup of water. Then in goes the chicken and let it simmer. Every now and then add some water as the sauce thickens slightly.
Warm a homemade roti with dahl and plate it up with some green beans and a boiled egg. Ready to serve.
See how to make my fathers rustic chicken roti
Want to see how to make my fathers rustic chicken roti? Watch the instruction video below:
I hope you enjoy this how to make my fathers rustic chicken roti recipe! Made a recipe tag @thetortillachannel on Instagram or PIN on Pinterest.
When you know how to make soft savory roti you can take it the next level with my fathers rustic chicken roti recipe. Lets get started!
- 4 chicken thighs
- 1 onion
- 2 cloves of garlic
- 1 tsp of fresh ginger
- 2 tbsp of soy sauce
- 2 tbsp of hot sauce or a fresh chili pepper
- 2-3 tbsp of vegetable oil
- Lemon juice (optional)
- 250 grams of green beans or kouseband
- Pepper and salt to taste
- 2 eggs
- 2 rotis, store bought or home made
- Trim the fat from the chicken thighs and wash them with cold water
- Drizzle some lemon juice on the chicken thighs
- Heat non stick skillet and fry the chicken on medium to high heat. Do not use any baking product just turn regularly
- When chicken is nice and brown remove from the skillet
- 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
- Add the ginger and continue stirring the mixture
- 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
- Simmer on medium heat for at least 30 minutes to let the chicken go nice and tender
- Add water when it reduces through cooking. Turn chicken regularly
- Boil water and add the green beans. Let it boil for about 10 minutes until cooked
- 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
- Boil two eggs and extinguish with cold water when done
- Warm two rotis
- Plate up and serve
The lemon juice gives the chicken a nice fresh flavour but is optional. If you like medium hard boiled eggs boil them for 7 minutes at 212℉ or 100℃.
Calories: 516; Fat: 26.7g; Carbs: 38.9g; Protein: 33g;