Roti is one of those dishes I love to go out for, but it’s quite easy to make at home and I can fill it however I like. The list of ingredients may seem long but the process is so straightforward. For a shortcut, you can replace all the spices with 2 tsp. of a good quality curry paste or blend. You can easily go vegetarian, by omitting the chicken and adding vegetable stock in place of the chicken stock.
Using a Dutch oven or large pot, heat the olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.
Reduce heat to medium high. Add the onion, garlic, and ginger and squash. Saute until onion is just soft. Add the spices and cook for 1 minute to develop flavour.
Add the chicken stock, lemon zest and juice, lentils, currants and olives. Adjust seasoning. Reduce heat to low, cover and cook until chicken is tender, about 30-40 minutes.
If mixture is still quite soupy, remove lid and cook for another 5-8 minutes, uncovered or until most of the liquid has evaporated. Add the chopped fresh parsley.
Lay each roti flat and fill with desired amount chicken mixture. Fold ends into center creating a little bundle and turn over to fasten ends.