Not strict - Paleo Chicken Roti

5.0/5 rating (1 votes)
Not strict - Paleo Chicken Roti

While our amazing trip in the Virgin Islands we visited a few islands.  My husband and I always look for the local restaurants and we heard from our Captain and his wife that we  had to try a Roti.  I had a chicken roti twice and now I had to make a Paleo version. I am calling it a not strict paleo because I did add the garbanzo beans! I know it a NO NO but I love them and really enjoy them in this dish.

In the Islands our Chicken Roti was served in a large tortilla but I am going to omit the bread and just eat it as is with sliced avocado.

Now depending on how strict you are on the Paleo diet you can omit the chick peas.  If you are Gluten free then they are fine aw well as a paleo/zone diet.  I love chick peas and decided to use them.

The original recipe has white potatoes.  I used a white sweet potato but you can use white or yellow.  Enjoy!

I have the set of Rachael Ray pans here at the lake and just love them!

Ingredients

  • 2 tablespoons of coconut oil
  • 2 pounds chicken thighs
  • 1/4 cup curry powder
  • 1 small habanero pepper, minced
  • 1/2 cup yellow onion, diced
  • 1 teaspoon of dried thyme
  • 3 cloves of garlic, minced
  • 3 cups of chicken stock
  • 1 teaspoon cumin
  • 1 can coconut milk
  • 1 large white sweet potato (or yellow)
  • 1 can garbanzo beans, drained (can omit if strict paleo)
  • Sliced avocado for serving

Directions

  1. Place chicken thighs in a large bowl or platter.  Cover with curry powder and let sit for 10 minutes.

  2. Heat a large pot or cast iron pan over medium-high heat.

  3. Add in oil  and once hot add chicken skin side down and let brown (about 3 minutes) then flip over using tongs.  Lover the temperature to medium and let cook for 5 minutes.

  4. Add in pepper and onions and let cook for another 2-3 minutes. Stirring often using a wooden spoon.

  5. Add in thyme and garlic and let cook for 1 minute.

  6. Pour in chicken broth and cumin then lower the temperature to a medium-low, cover and let cook for 30 minutes.

  7. Meanwhile add coconut milk in a small pot.  Peel and chop the potato  into 1 inch pieces. Add to coconut milk and boil until fork tender. About 20 minutes. Drain and set aside.

  8. Remove chicken from the pan and let cool until you can touch it.   Then pull apart from the bone in small pieces and toss back into the pan.

  9. Add in the potatoes and garbanzo beans.  Toss together and let simmer for about 5 minutes.  Serve with sliced avocado and top with fresh herbs!

Leave a comment

You are commenting as guest.