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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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