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Lot's of liquid must be added to this pot as the cabbage draws water. It's best served with a pot bread and is enough for 6 people when a size 3 Potjie is used.

Ingredients

  • 10 Chicken thighs
  • 6 Large carrots, peeled and sliced
  • 12 Baby potatoes, peeled
  • 1 Small cabbage, chopped
  • 0.5 Small butternut, cubed
  • 30 ml Cooking oil
  • 2 Large onions, diced
  • 45 ml Chutney
  • 10 ml Salt
  • 5 ml Dried mixed herbs
  • 5 ml Garlic flakes
  • 1.2 ml Ground black pepper
  • 1 Can undrained "pitmielies" (sweetcorn or mealie kernels)
  • 125 ml Sweet white wine
Method

  • Heat the oil in the Potjie and brown the chicken and onions together for about 30 minutes
  • Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken
  • Now layer the carrots, potatoes, cabbage and butternut on top of the chicken
  • Spread the rest of the chutney mixture over the veggies and pour the mielies on top
  • Add the wine, cover with the lid and allow the Potjie to simmer for 1.5 - 2 hours
Serves 6


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