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Chicken Roti



sweet and salty chicken is a winner any time of year

The ingredient of Chicken Roti

  • 5 garlic cloves crushed
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • pinch ground black pepper
  • 1 lkg no 10 chicken
  • olive oil for frying
  • 2 small fresh coconuts
  • 2 teaspoons sugar extra
  • 1 2 teaspoon salt extra
  • 1 tablespoon butter
  • 2 garlic cloves extra crushed

The Instruction of chicken roti

  • combine the garlic sugar salt and pepper and then rub evenly over the chicken cover and place in the fridge for 1 hour
  • pour enough olive oil into a large saucepan until 1 cm deep heat over medium high heat and cook the chicken turning often for 10 minutes or until browned all over transfer chicken to a plate pour the oil out of the pan and discard return chicken to the saucepan
  • pierce 2 of the round indentations on each coconut with a skewer and then drain the juice over the chicken in the saucepan bring to the boil reduce heat and simmer covered for 20 25 minutes or until the chicken is cooked through remove the cover and sprinkle the extra sugar and extra salt over the chicken and simmer turning the chicken occasionally for a further 5 minutes or until the liquid thickens to a thin sauce consistency
  • meanwhile melt the butter in a small saucepan over medium heat add the extra garlic and cook for 30 seconds pour the mixture over the chicken and turn the chicken in the sauce place the chicken on a serving platter and serve at the table

Nutritions of Chicken Roti

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