Ingredients

• 1 kg chicken thighs
• 45 ml cooking oil
• 10 ml salt
• 4 bay leaves
• pinch dried thyme
• 4 black pepper corns
• pinch ground allspice
• 45 ml chutney
• 500 ml carrots, peeled and sliced
• 6 large potatoes, peeled and sliced
• 500 g whole button mushrooms
• 125 ml boiling water
• 1 chicken stock cube

Method

• Heat the oil in the pot
• Sprinkle the thighs with salt
• Fry the chicken, a few pieces at a time, until nice and brown
• Add the spices, herbs and chutney
• Layer first the potatoes and then the carrots on top of the meat
• Dissolve the stock cubes in boiling water and add to the potjie
• Replace the lid and simmer slowly for approximately 1 hour
• After 1 hour layer the mushrooms on top of the carrots
• Simmer for another 20-30 minutes
• Serve with rice

Serves 4-6

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