CHICKEN ROTI

      Title: CHICKEN ROTI
  Categories: Chicken
       Yield: 6 Servings
  
       4 c  Flour
       2 tb Baking powder
       1 pn Salt
       2 ts Oil
   1 1/2 c  ;Water, lukewarm
   2 1/2 lb Chicken; skinned, boned &
            -cut into 1-1/2 inch cubes
       1 ts Garlic; chopped
       1    Scallion; finely chopped
     1/2 ts Scotch Bonnet pepper;
            -finely chopped
       1 ts Salt
       3 tb Curry powder
       1 tb Jira; ground
     1/2 tb Pepper, black
       2 tb Oil; for each poori
            Scallions; garnish
            Scotch Bonnet pepper; finely
            -chopped (garnish)
     1/2 c  ;Water, or more
  
   To prepare the pooris, combine the flour, baking powder, and salt in a
   mixing bowl.  Pour the oil into the water, then add this mixture to
   the flour mixture to form a dough. Mix well. Knead for about 5
   minutes until dough is very smooth.  Divide into 6 balls of dough.
   Set aside for about 2 hours, covered with a damp cloth. Using a
   rolling pin, roll each ball into a thin flattened circle, a poori,
   about 9 inches in diameter. Set aside, covered.
   
   To prepare the filling, combine the chicken and all the other
   ingredi- ents except the oil and the garnish. Mix well and marinate
   for 2 hours or longer. When done marinating, add 2 tablespoons oil to
   a saucepan and heat to medium.  Add the chicken mixture and cook,
   stirring con- stantly for about 5 minutes. Add the water then cook on
   low for about 5 minutes, or until chicken is tender.  Keep warm.
   
   Add 2 tablespoons of oil to a skillet or grill.  Place the rolled
   pooris on the skillet.  Fry each side for about 2 minutes, or until
   lightly browned. Brush each side with margarine or oil. Wrap in clean
   towel to keep warm until ready to serve.
   
   When ready to serve, fold about 2 tablespoons of chicken mixture into
   each round and serve.  Garnish with scallions and Scotch Bonnet
   pepper.
   
   NOTES:  This chicken roti is a mixture of chicken and seasonings that
   is
   :       put into a piece of bread called a poori, and then eaten like
   a
   :       sandwich.  The fillings vary from island to island in the
   :       Caribbean, depending on available ingredients and preferred
   :       seasonings.  This recipe came from Chef Joseph Kissoonlal. He
   :       is of East Indian descent, and is the master behind the fine
   :       foods served at Granny B's Kitchen in Miami, a restaurant that
   :       features slow-cooked, fast food!, Caribbean-style.
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