CHICKEN AND VEGETABLE FILLING
SERVES 8 Preparation time: 20 min Marinating time: 30 min or overnight Cooking time: 20-30 min
15 ml (1 T) olive oil 15 ml (1 T) ghee or butter 60 ml (¼ c) honey 60 ml (¼ c) brown sugar 60 ml (¼ c) balsamic vinegar 100 ml full-cream plain yoghurt
6 chicken breast fillets salt and pepper
15 ml (1 T) olive oil 15 ml (1 T) ghee or butter 500 g cabbage, shredded 250 g carrots, cut into julienne
strips 250 g sweet pepper, cut into strips 250 g pea pods 250 g mushrooms, sliced 250 g red onions, cut into rings 250 g alfalfa sprouts (optional) salt and pepper
8 rotis (see recipe on previous page)
1 Marinade Mix all the ingredients.
2 Chicken Rub the marinade over the chicken fillets and marinate for 30 minutes or overnight.
3 Season to taste with salt and pepper and bake at 180 °C or pan-fry until just done. Cut the chicken fillets into strips and set aside. 4 Stir-fry Heat the oil and ghee or butter in a hot pan and stir-fry the shredded cabbage for a few minutes. Remove and set aside. Repeat with the other vegetables. When all the vegetables have been cooked, return to the pan, mix and season with salt and pepper. 5 To serve Arrange the chicken strips and stir-fried vegetables on each roti, fold and serve.
Dry the rotis in the oven at 100 °C or deepfry them and serve like tortilla chips with a dipping sauce.
Roll rotis into cigars, dry as above, and serve filled with smooth cottage cheese flavoured with pimento and olives.
Make roti cups: line muffin tins with rotis and dry as above. Serve salad in the cups.
Make mini quiches or boboties: line the muffin tins with rotis (do not dry), fill with bobotie or quiche filling and bake until done.
The dried roti cigars and roti cups can be frozen.