Caribbean Chicken Roti

Total Time:
40 min
10 min
30 min

4 servings

  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon chopped fresh thyme, plus 3 sprigs
  • Kosher salt and freshly ground pepper
  • 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
  • 1 13 .5-ounce can unsweetened coconut milk (do not shake)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro, plus more for topping
  • 1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
  • 1 10 -ounce package lavash flatbread (5 pieces)
  • 1 cup frozen peas and carrots, thawed
  • Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.

  • Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.

  • Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.

  • Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.

  • Photograph by Justin Walker

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