Chicken and Banana Potjie

Potjie No: 2
Serves: 6
Cooking Time: 1.5 hours
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10 chicken thighs or drumsticks
15 ml butter
15 ml cooking oil
1 onion, chopped
1 clove garlic, crushed
15 ml curry powder
15 ml lemon juice or vinegar
15 ml smooth apricot jam or chutney
250 ml chicken stock
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
1 small piece chilli or 1 ml cayenne pepper
4 ripe bananas, peeled and sliced
50 g blanched almond flakes (optional)

Heat butter and oil in potjie, add chicken and brown on all sides.
Add onion and garlic and sauté until transparent.
Add curry and fry for a few seconds.
Heat lemon juice or vinegar, jam or chutney and stock.
Add to chicken together with salt, pepper, bay leaf and chilli or cayenne.
Cover and simmer slowly for 1-1.5 hours or until chicken is tender.
Arrange banana on top.
Sprinkle with almonds, replace lid and simmer for 10 minutes or until banana is soft.
Serve with rice,

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    10 August 2013 at 09:26

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