Normally the chicken is simmered in the sauce, but my friend suggested I try smoking the meat and veggies.
Making the roti...
I chopped some almost-tender split yellow peas until fairly fine....
Made my roti dough...
pinched the dough closed...
twisted the top.....
rolled out....
and fried....
The sauce ingredients... tomatoes (crushed and whole), celery, garlic, onion, cumin, masala, boiled eggs, cooked potatoes, and some habanero pepper. Also added a bit of water and a maggi cube.
While the sauce simmered I marinaded the chicken, seasoned it with a dry rub and smoked...
I seasoned the potato slices with dry rub and grilled along with the beans...
The smoked chicken, grilled potatoes, beans, spicy sauce with boiled eggs and roti....
To eat, you tear off a piece of roti, place chicken and veggies inside then top with the spicy sauce. Like eating a taco.
It was very tasty and I hope I can figure out how to make it again! :)
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10 comments:
really yummy Cowgirl!! it´s looking phabulous! How long did it take you to make this dish? I want to try it too, I hope soon. bye bye, Hanneke (from the dutch forum)
Phubar's user name always cracks me up when I see it on the BBQ Brethren forum, because I phonetic spelling of fubar. There are some talented folks on the forum, present company included (that'd be you).
Dang that plate of food looks outstanding
Thank you Hanneke! It's good to see you!
The dish took quite a while to make. I made the chicken marinade the day before to let the chicken marinade overnight.
The chicken took about one hour on the smoker..the potatoes and beans took about 30 minutes on the grill.
I think it will be easier for me to make next time...now that I know what to expect.
Hope it turns out well for you! :)
Thank you!
Shoot Chris, you are one of the most talented smokers there!! Love your stuff!!
Phubar is a sweetheart. lol It's so interesting to see how food is prepared in the Netherlands. Love his Mom's cooking too. :)
Thanks Chris!
Big Dude, thank you! It was tasty stuff. :) I hope to make the dish again.
Well I see from the posted photos that you were up to the challenge! I was on the edge of my seat throughout your play by play description.
You had me by the skin of my teeth when you pinched the Roti. I was afraid it might pinch you back. You really handled the situation well. I never would have thought of placing it in that hot frying pan. Way to think on your feet!
I was a little worried when I saw the lone bouillon cube floating in the sea of simmering vegetables. I mean could a solitary cube really infuse all those vegetable with its flavourful essence? How you managed that, I will never know.
I must admit, I questioned placing the bird on the lower rack of the UDS. I thought you were just pulling my leg. I mean I thought to myself "Not even Jeanie would be so bold." What can I say but ... Man you gotta pair!
I was totally spooked when I saw the octagonal potato slices. I mean how could they withstand the torture of being rubbed and grilled in such an arduous manner?
Then before I had time to catch my breath you trow in another plot twist. Green beans!! I mean who wuddah thunk it? My mouth was slack jawed and drool was running down my chin as I looked on in anticipation.The beans seemed to beckon to me. Siting there sizzling in a pan of what I can only assume was bacon fat and onions.
How you managed to pull all this together I will never know. And the legend will continue to grow with each retelling. Culinary bards and hosts of guests will sing your praises!
I must confess though, I never doubted you for a moment.
I know this is a bit tongue in cheek, but it was the only way I could keep my tongue off the keyboard.
It really looks yummy Miss Jeanie,
thanks for sharing.
Hey cowgirl,
great use of indian quick bread, one of my favorites. Any advise on cooking venison on a grill, got a couple backstraps for thanksgiving?
lol Marc, I have been training for this day all my life. :)
Thanks Nick! That was my first taste of indian quick bread, I like it. :)
Congratulations on scoring some backstrap, that's one of my favorite hunks of venison.
My favorite way to grill it would be to cut thick steaks, brush with oil and season with kosher salt and cracked black pepper...then grill til medium rare.
I like to go the simple route on a good hunk of venison. If you want to leave the backstrap whole, it helps to marinade or wrap in bacon and cook it over indirect heat. (not right over the hot coals).
I kinda like "Dale's" marinade.
How about weaving a matt of bacon to wrap around it? :)
I'm sure you've probably eaten lots of venison and already know it's lean and drys out if over cooked.
Sounds like you are going to have a great Thanksgiving feast!! Hope you post pics on your blog. :)
I'm enjoying your new blog. Looks like you have it made Nick. Pretty country in your area. :)
Thanks!
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