Roti Chicken Copycat Mediterranean Style featuring homemade Roti chicken dry rub is nutritiously yummy and tastes just like your favorite Roti restaurant. You can either use chicken thighs or drumsticks. Regarding the cooking method, either braise, broil, or grill shall work out great. I usually use the braising method, which takes less than 30 minutes.
A truly easy and versatile chicken recipe that makes a naturally delicious chicken. Excellent to pair with rice, pasta, noodles, or salad.
How to make a Roti Chicken Copycat Mediterranean Style Dry Rub at Home?
It is super easy to blend a Roti Chicken dry rub at home.
The predominant flavor comes from cumin seeds. I highly recommend you get the fresh organic cumin seeds and grind them into powder at home using a spice grinder. The freshly ground cumin seeds powder has such a refresher, stronger and tastier flavor.
Other than cumin, you will also need an assortment of spices, paprika, black pepper, dried oregano, coriander seeds, star anise, ginger, garlic powder, and green cardamom. A tiny bit of sugar and crushed pepper elevates the flavor wonderfully.
The ratio of the spices is the key. If I group the spices into 5-tiered levels based on the volume used in the recipe, out of all 11 spices, you will need cumin seeds the most followed by paprika. Tier 3 level spices include black pepper and dried oregano. Next, tier 4 level spices are coriander seeds and sugar. Last but not least, tier 5 level spices include star anise, green cardamom, ginger, and dried garlic.
Measure out each of the spices and place them into a mixing bowl. Whisk vigorously until fully blended. Congratulations! You’ve just made an easy, tasty, and healthy Mediterranean Style Chicken Dry Rub.
How to Braise the Roti Chicken Copycat Mediterranean Style Easy and Yummy?
Tip No.1 is to sprinkle Roti Chicken Dry Rub evenly on the chicken thighs or drumsticks
Store the homemade chicken dry rub in this 4-oz spice glass jar with a pour/sift shaker lid. Use the sift shaker to sprinkle the dry rub evenly over the chicken on both sides. Gently pat and rub the spice into the chicken.
Tip No.2 is to sear the chicken before braising
Sear the chicken in a hard-anodized fry pan for 2 minutes for each side, a total of 4 minutes, before braising. This will ensure a juicy and tasty chicken.
Tip No.3 is to Braise the chicken properly
Add just enough water to barely cover the chicken, about 3/4 cup for boneless chicken thighs, or up to 1 1/2 cup for bone-in chicken thighs or drumsticks. Maintain the medium heat used for searing the chicken, cover the pan with a lid and braise for 10 to 20 minutes, depending on the types of chicken we are cooking.
10 minutes for organic boneless chicken thighs, and 20 minutes for bone-in chicken thighs or drumsticks.
Last but not least is to brown the chicken toward the end of cooking
Toward the end of braising, the liquid in the pan should be disappearing. Remove the lid, pan fry the chicken and flip every 30 seconds to brown and caramelize the chicken. When done properly, this can potentially fake the grilled chicken.
Use 2 minutes for organic boneless chicken thighs and 5 minutes for bone-in chicken thighs or drumsticks.
Enjoy a naturally delicious Roti Chicken Copycat!