Jerk Chicken Paratha
a bread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Paratha is a hearty, unleavened, whole wheat flatbread from India and Pakistan, and it was one of the first breads I remember my Pakistani classmates sharing with me in school. This recipe takes inspiration from keema paratha, a version filled with spiced ground meat, rolled thin, and shallow-fried until crisp and golden. With the long reach of Indian flavors in the Caribbean, pairing this comforting flatbread with Jamaican-inspired jerk chicken felt like a natural fit.
Traditionally, paratha is made with atta, a finely milled whole wheat flour that absorbs more water, has a higher protein content, and brings a lovely, nutty flavor. For this recipe, I use a mix of standard whole wheat and all-purpose flour, but if you can find atta at a South Asian market, I highly recommend it for a more authentic paratha texture and flavor.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 15 M
TOTAL | 1 H
6 SERVINGS
| 1 Paratha
- Make the filling: Sauté onion until soft. Add garlic and ground chicken and cook until chicken is cooked through. Add Jamaican Jerk Seasoning, tomato paste, salt, and a splash of water if the filling looks dry. Cook for 2-3 minutes, add cilantro, and set aside to cool slightly.
- Make the paratha: Mix the flours and salt until well-combined. Add about half of the water and mix, adding more water a little at a time until a soft, slightly tacky dough forms. Brush with oil, cover, and rest for about 15 minutes to relax the dough to make it easier to roll.
- Fill the paratha: Divide the dough into six balls and cover as you work. On a floured surface, roll out one ball into a disc about 5 inches in diameter. Add about 2-3 tbsp of chicken filling to the center. Pinch the edges together over the filling, then pinch to seal the ball. Place seam-side down and roll out again to a 7-8-inch circle. It’s OK if some filling peeks through. Repeat with the remaining dough balls and cover. (Note: if stacking the uncooked parathas, flour them well or place parchment in between to avoid sticking.)
- Cook the paratha: Preheat a large pan on medium heat. Place one paratha and dry cook for about 1 minute, then flip and cook for another minute. When each side appears mostly dry, brush 1-2 tsp of melted ghee, butter, or oil on and around both sides of the paratha and cook for an additional 1-2 minutes per side until golden and crisp. Remove from heat and cover with a cloth to steam and soften, which keeps them pliable. Enjoy with a sauce, chutney, or yogurt.
Best enjoyed the same day. Can be refrigerated for up to two days; reheat with a damp paper towel.
If using atta flour, reduce the water slightly at first and add gradually, as it hydrates quickly.
While a fresh paratha will be more crisp, they’re typically eaten more on the soft side. Keeping them covered or wrapped in foil will help them stay softer and more pliable.
kingston blend
blend
Warming spices and a hint of cayenne, blended with savory herbs, give dishes a Caribbean flair.
2 oz - JAR$5
2 oz - REFILL$4
