Print Recipe
Chicken and Yoghurt Potjie
This uniquely flavoured Potjie is a favourite and already won the Northern Transvaal Potjiekos Competition. The lemon peel gives and extra bit of flavour to the food. The Potjie can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce. It's enough for 6 to 8 people and a size 3 Potjie is recommended.
Servings
Ingredients
  • 2 kg Chicken Pieces
  • 2 Green peppers cut length-wise
  • 300 g carrots peeled and sliced
  • 6 large potatoes peeled and quartered
  • 100 g Dried apricots
  • 200 g green beans cut into pieces
  • 150 g Mushrooms sliced
  • Salt to taste
  • 1 packet mushroom soup
The Marinade
  • 500 ml Yoghurt
  • 500 ml dry white wine
  • 10 ml dried thyme
  • 10 ml Grated lemon peel
  • 1 large onion finely chopped
  • 5 ml ground Black Pepper
  • 3 bay leaves
  • 5 ml dried dragon
Servings
Ingredients
  • 2 kg Chicken Pieces
  • 2 Green peppers cut length-wise
  • 300 g carrots peeled and sliced
  • 6 large potatoes peeled and quartered
  • 100 g Dried apricots
  • 200 g green beans cut into pieces
  • 150 g Mushrooms sliced
  • Salt to taste
  • 1 packet mushroom soup
The Marinade
  • 500 ml Yoghurt
  • 500 ml dry white wine
  • 10 ml dried thyme
  • 10 ml Grated lemon peel
  • 1 large onion finely chopped
  • 5 ml ground Black Pepper
  • 3 bay leaves
  • 5 ml dried dragon
Instructions
  1. Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours
  2. Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown
  3. Layer the carrots, potatoes, apricots, beans and mushrooms above the meat
  4. Sprinkle the salt over and pour in the marinade
  5. Cover with the lid and allow the pot to simmer for approximately 2 hours
  6. If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the Potjie to simmer for a further 15 minutes
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