Bokit au Poulet (Chicken in Fried Bread Rolls) is a traditional Guadeloupean recipe for a classic dish of chicken roasted with a curry spiced marinade served in bokit fried bread rolls. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Chicken in Fried Bread Rolls (Bokit au Poulet).
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The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.
For the filling:
1.5kg (about) chicken
1 allspice berry
2 garlic cloves
1/2 onion
1/2 tsp salt
1/2 tsp Quatre Epices (French 4-spice blend)
3 1/2 tsp oil
3/4 tsp red pepper paste
1/4 tsp mixed dry herbs (eg herbes de Provence)
Juice of 1 lemon
3/4 tsp poudre de colombo
4 generous twists of the black pepper mill
2 cive, chopped, to garnish (or use spring onions)
Blend the onions with the garlic and allspice in a food processor until you get a paste. Transfer to a bowl and add the spices, dried herbs, pepper, colombo powder, red pepper paste, oil and lemon juice.
Loosen the skin on the chicken but don't remove it. Rub the spice mixture evenly under the skin. If there's a little left over, put that inside the body cavity. Pour a little bit of water into your roasting tin, add the chicken then transfer to your pre-heated oven and roast for 50 minutes, or until an thermometer inserted in the thickest part of the thigh reads 175 degrees.
Remove from the oven and set aside, covered in kitchen foil, to rest for 10 minutes, then remove the meat from the bones and shred it. Set aside.
Split your bobkit rolls in half and put the chicken meat inside along with the chopped cives.
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