Trinidad Chicken Roti

Ingredients

• 2½-3 pounds (1-1.5kg) chicken thighs ((boneless, skinless, and cut into bite-sized pieces))
• ½ teaspoon (1g) white pepper
• 1 teaspoon (5g) minced garlic
• ½ teaspoon (1g) dried thyme
• ½ teaspoon (3g) salt
• ½ teaspoon (1-2g) curry powder
• ½ teaspoon (1-2g) chicken bouillon
• 2 tablespoons (30ml) canola oil ((more if needed))
• 1 large onion, (diced)
• 2 teaspoons (10g) minced garlic
• 1½ teaspoons (3g) thyme, (fresh or dried)
• 1 teaspoon (2-3g) ground cumin
• 1½ teaspoons (3-4g) smoked paprika
• 1 teaspoon (3g) ground allspice
• 2-3 tablespoons (14-22g) curry powder
• 1 teaspoon (2g) ground nutmeg
• 1 15-ounce can chickpeas, (drained)
• 1 tablespoon (10g) chicken bouillon
• 2 cups (260g) cubed potatoes
• ½-1 teaspoon (<1-2g) cayenne pepper ((optional))
• 1 teaspoon (2g) white pepper
• 3-4 cups (700-950ml) chicken broth
• salt (to taste)

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