Chicken and Potato Roti

Ingredients

• 1 lb Flour
• 3 tablespoons Shortening
• Pinch Salt
• Splash Water
• 6 Chicken Breast
• Pinch Parsley
• Pinch Thyme
• Pinch Jerk
• Pinch Salt
• Pinch Sugar
• Pinch Black Pepper
• 2 large Onion
• 4 cloves Garlic
• 1 Scotch Bonnet
• 1/2 lb Potatoes

Directions

1. Step 1: Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.
2. Step 2: Add chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the heat to low and let this simmer for 25 minutes.
3. Step 3: In a large mixing bowl, sift the flour, and add a pinch of salt to taste.
4. Step 4: Now add the first tablespoon of shortening, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency.
5. Step 5: Then add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs.
6. Step 6: Now add the third tablespoon of shortening and repeat the process.
7. Step 7: You should by now have used all the flour. Your bowl should be all breadcrumb-like; if you still have fresh flour, use another tablespoon of shortening until your fresh flour is all used up.
8. Step 8: Add a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough.
9. Step 9: Now dust your surface with flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
10. Step 10: Cover with a tea towel while returning to the pot.
11. Step 11: Now peel the potatoes and cube them into small bite-size pieces.
12. Step 12: After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool.
13. Step 13: Now cover and cook for 30 minutes on low heat.
14. Step 14: Turn a flat baking tray upside down, lightly cover with foil, and place on the stovetop on high; cook each roti skin for 1 minute on each side until brown but not crisp.
15. Step 15: Now pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet.
16. Step 16: Take the entire pot to the table with a pile of plates; each person assumes the roti skin, lays it flat on the scale, spoons some filling into the middle of the roti skin, and folds around the filling eats enjoy.