Caribbean Style Chicken Breast Pepperpot

Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat.

Once hot, add the garlic and Caribbean style jerk, then stir-fry for 30 secs.

Add the chicken pieces and stir-fry until starting to colour, 2-3 mins.

Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount) until combined. 

Bring the chicken pepperpot to the boil. 

Once boiling, lower the heat to medium, then add the sweet potato and a few thyme stems (no need to pick the leaves, just add the whole stems - remove stems before serving).

Cover with a lid and simmer until the chicken is cooked and the sweet potato is tender, 15-20 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

To make the roti, unroll the puff pastry onto a clean, lightly floured surface. Remove the paper then tightly roll the pastry back up. Cut the pastry lengthways into 4 equal-sized pieces. 

Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour. 

Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin.

Repeat with the remaining pastry pieces. 

Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins. 

Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Turn down the heat or flip again if needed. 

Transfer to a plate and leave to cool, 1 min. Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it will be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers. 

Repeat with the remaining rotis.