Guest Post #6 Tamara Dekker, Roti Chicken

Today’s guest post was written by a friend of mine, Tamara Dekker. She made an amazing Roti Chicken and is sharing the recipe with us now… Enjoy!
I recently quit smoking and decided to put my energy into something positive. I became very interested in healthy foods and cooking. My mom loves to cook foreign foods. On weekdays we almost always eat some kind of foreign food (Read Italian food, Polish food, and of course Surinamese food). I started cooking about a year ago and mostly the dishes were very simple, for example potatoes and vegetables. However I really love Surinamese food and since my mom cooks it from scratch, I decided to take a chance and make it on my own.
What you’ll need:
(4 persons):
Olive oil
2 onions
4 little garlic cloves
2 Madame Jeanette peppers
± 1 tablespoon of curry
¾ can tomato paste
Freshly cracked black pepper
8 Chicken thighs
500 g potatoes
250 g long beans
4 roti plates
1.     Chop 1 onion, 3 little garlic cloves and 2 Madame Jeanette peppers. Heat up some olive oil in a pan and fry the onion a little bit. Then add the garlic and Madame Jeanette pepper and mix these with the onion. Keep in mind that you can’t fry the garlic longer than two minutes. Add the curry and the tomato paste and mix it with the rest.

2.     Season the chicken by adding some salt and pepper on both sides. When you are done, put the chicken thighs in the pan and pan-fry them until they are brown on each side.

3.     Add some water into the pan and put the lid on it. Let it simmer for 30 minutes. In the meantime, you can cut the potatoes into little pieces.
4.     After 30 minutes, add the potatoes and turn over the chicken thighs. Let everything simmer for another 30 minutes.
5.     Wash the long beans and chop them into little pieces. Put the long beans in a pan, add some water and let them boil. When the water boils, add a teaspoon of salt and cook for approximately 2 minutes. When you are done, remove the pan from the stove.

6.     Chop another onion and 1 garlic clove. Heat up some olive oil in a pan and add the onion. Fry the onion for a couple minutes and add the garlic to the pan. Again, don’t fry the garlic longer than two minutes. You can add the long beans to the pan and mix it all together.

7.     Last but not least, heat up the roti plates in the oven for 1 minute (30 seconds per side).


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