Curry Chicken Roti | Recipes - Roger Mooking

Ingredients

• 3/4 C fresh Cilantro
• 1/2 C fresh Parsley
• 3 Garlic cloves
• 1 Tbsp Worcestershire Sauce
• 1/4 C Vegetable Oil
• 1/2 Tsp Kosher Salt
• 1/2 Tsp freshly ground Black Peppercorn
• 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
• 2 Tbsp Coconut Oil
• 1 cooking Onion, chopped
• 6 Garlic cloves, smashed
• 3 Tbsp mild Curry Powder (Lalah’s brand recommended)
• 2 C low-sodium Chicken Stock
• 2 1/2 C peeled and diced White Potato (about 1 large)
• 1 can (19 oz/540 mL) Chickpeas, rinsed and drained