Sweet potato roti with fried chicken, ital vegetables and rundown sauce

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Andi Oliver
From Saturday Kitchen

Ingredients

For the rundown sauce

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 Scotch Bonnet, left whole
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2½ tsp ground allspice
  • 2 tsp coarsely ground black pepper
  • 2 tsp ground turmeric
  • 2 cinnamon sticks
  • 400ml tin coconut milk
  • 100g/3½oz coconut cream, grated
  • 6 cherry tomatoes
  • 200ml/7fl oz vegetable stock

For the fried chicken

  • 1 free-range egg
  • 50ml/2fl oz milk
  • 100g/3½oz plain flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 2 chicken thighs, skin on, boneless and cut into 3 pieces each
  • 100g/3½oz breadcrumbs
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the ital vegetables

  • 3 tbsp vegetable oil
  • 2 large onions, cut into quarters
  • 1 red onion, cut into quarters
  • 2 large carrots, peeled, diced and par-boiled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 125g/4½oz spinach, wilted and chopped
  • 125g/4½oz rainbow chard, wilted and chopped

For the sweet potato roti

  • 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed
  • 600g/1lb 5oz self-raising flour, plus extra for dusting
  • 120g/4½oz full-fat plain yoghurt
  • 100ml/3½fl oz rapeseed oil
  • large pinch salt

For the mango pickle

  • 100ml/3½fl oz white vinegar
  • 100g/3½oz caster sugar
  • 6 black peppercorns, crushed
  • 1 mango, peeled and chopped
  • 1 long red chilli, finely sliced

To serve

  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped
  • 2 tbsp chopped fresh flatleaf parsley
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