Instructions

1. 1 In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour.
2. 2 In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.
3. 3 Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.
4. 4 Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a squat, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You're all set to enjoy a taste of Trinidad!