Chicken Potjie
  • 1kg chicken thighs
  • 45ml cooking oil
  • 10ml Salt
  • 4 bay leaf
  • pinch dried thyme
  • 4 Black Pepper corns
  • pinch ground allspice
  • 45ml chutney
  • 500ml carrots peeled and sliced
  • 6 large potatoespeeled and sliced
  • 500g whole button mushrooms
  • 125ml Boiling water
  • 1cube chicken stock
  1. Heat the oil in the pot
  2. Sprinkle the thighs with salt
  3. Fry the chicken, a few pieces at a time, until nice and brown
  4. Add the spices, herbs and chutney
  5. Layer first the potatoes and then the carrots on top of the meat
  6. Dissolve the stock cubes in boiling water and add to the potjie
  7. Replace the lid and simmer slowly for approximately 1 hour
  8. After 1 hour layer the mushrooms on top of the carrots
  9. Simmer for another 20-30 minutes
  10. Serve with rice