Potjie No: 3
Serves: 8
Cooking Time: 1.5 hours
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Ingredients
12 chicken thighs
15ml oil
3 onions (sliced into rings)
4 cloves garlic (crushed)
500 g baby potatoes
250 g fresh button mushrooms
Salt and pepper to taste
Sauce
410 g apricot halves
Apricot juice
10 ml soy sauce
1 juice and rind of lemon
Method
- Season the chicken thighs with salt and pepper and fry in a little oil until brown.
- Sauté the onion and garlic until soft and add the whole mushrooms.
- Fry until brown.
- Arrange in layers, alternating with the chicken thighs and potatoes.
- Drain the apricot halves and keep the syrup.
- Add enough apricot juice to the syrup to make 400 ml.
- Add the remaining sauce ingredients and pour over the chicken.
- Cover and simmer slowly until the chicken and potatoes are done.
- Add the apricot halves just before the end of the cooking time and heat through.
