Caribbean Style Chicken Pepperpot
with Sweet Potato and Cheat's 'Buss Up Shut' Roti
Pepperpot is a hearty, one-pot stew that's eaten all over the Caribbean. The rich gravy is packed full of flavour - in this recipe, we're using chicken, sweet potato, fresh thyme and spices. Pepperpot is often served with homemade bread, roti or rice, which is why you'll also make a buss up shut roti - a flaky, layered roti which resembles a torn (or 'busted up') shirt. We're using puff pastry for a cheat's version!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Sweet Potato
4 unit(s)
British Chicken Thighs
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
1 bunch(es)
Thyme
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
30 grams
Hot Sauce
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Chop the sweet potato into 1cm chunks (no need to peel).
Slice the chicken thighs widthways into 3 or 4 pieces (depending on size). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat.
Once hot, add the garlic and Caribbean style jerk, then stir-fry for 30 secs.
Add the chicken pieces and stir-fry until starting to colour, 1-2 mins.
Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount) until combined.
Bring the chicken pepperpot to the boil.
Once boiling, lower the heat to medium, then add the sweet potato and a few thyme stems (no need to pick the leaves, just add the whole stems - remove stems before serving).
Cover with a lid and simmer until the chicken is cooked and the sweet potato is tender, 15-20 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.
To make the roti, unroll the puff pastry onto a clean, lightly floured surface. Remove the paper then tightly roll the pastry back up. Cut the pastry lengthways into 4 equal-sized pieces.
Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour.
Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin.
Repeat with the remaining pastry pieces.
Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins.
Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Turn down the heat or flip again if needed.
Transfer to a plate and leave to cool, 1 min. Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it will be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers.
Repeat with the remaining rotis.
Once the Caribbean style pepperpot is cooked and the sauce has thickened, stir through the hot sauce. Taste and season with salt and pepper and remove from the heat.
Share the chicken pepperpot between your serving bowls and sprinkle over the spring onion.
Serve the buss up shut roti on the side for dipping and scooping.
Enjoy!
