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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