For the roti with chicken fillet, mix flour, soda and baking powder in a bowl. Make a well in the center, add salt, water and oil. Knead everything into a smooth dough. Let the dough rest in a covered bowl for about 30 minutes.

Divide the dough into 8 pieces of equal size. Roll out the dough pieces and brush them with a little oil, fold them together and roll them out again and brush them with a little oil. Repeat the whole process 3 times.

Then press 2 portions together and roll out to the size of a pancake. Heat a pan with a little oil and cook the roti on both sides.

For the filling, hard boil the eggs. Peel and chop the onions and garlic. Clean the green beans and cut them into pieces about 5 cm long. Peel the potatoes and cut them into 2×2 cm cubes.

Fry the chicken strips in a pan with oil on low temperature until golden brown on all sides. Remove chicken strips and set aside.

Then fry 2/3 of the onions and 1/3 of the garlic, Marsala, cumin and ground pepper. Deglaze with half of the chicken soup. Bring to a boil, add the chicken fillet, potatoes and Madame Jeanette pepper.

Put the lid on and simmer gently for about 30 minutes. The last 10 minutes add the chopped eggs. In another pan, heat some oil and fry the remaining onions and garlic.

Add the green beans and simmer until done. Then add the filling (o

Roti with Chicken Fillet

Ingredients:

Instructions:

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