2 chicken thighs, skin on, boneless and cut into 3 pieces each
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
2 tbsp chopped fresh coriander
4 spring onions, chopped
2 tbsp chopped fresh flatleaf parsley
To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken.
To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain.
To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens.
To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes.
Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don’t stick.
Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm.
To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes.
Top half of the roti with the chicken and half with the ital vegetables. Pour the rundown sauce on top and garnish with coriander, spring onion, and parsley. Finish with the mango pickle.
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