Chicken and Veggies Potjie
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.
  • 10 chicken thighs
  • 6 Large carrotspeeled and sliced
  • 12 Baby potatoespeeled
  • 1 Small cabbagechopped
  • 0.5 Small butternutcubed
  • 30ml cooking oil
  • 2 Large onionsdiced
  • 45ml chutney
  • 10ml Salt
  • 5ml Dried mixed herbs
  • 5ml Garlic flakes
  • 1.2ml ground Black Pepper
  • 1can undrained “pitmielies”(sweetcorn or mealie kernels)
  • 125ml Sweet white wine
  1. Heat the oil in the Potjie and brown the chicken and onions together for about 30 minutes
  2. Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken
  3. Now layer the carrots, potatoes, cabbage and butternut on top of the chicken
  4. Spread the rest of the chutney mixture over the veggies and pour the mielies on top
  5. Add the wine, cover with the lid and allow the Potjie to simmer for 1.5 – 2 hours