Chicken Potjie

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
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1 kg chicken thighs
45 ml cooking oil
10 ml salt
4 bay leaves
Pinch dried thyme
4 black pepper corns
Pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Heat the oil in the pot.
Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown.
Add the herbs, spices and chutney.
Arrange the carrots, potatoes and mushrooms in layers on top of the chicken.
Dissolve the stock cube in the water and add it to the potjie.
Replace the lid and simmer for approximately 1 hour and 20 minutes.
Add water if the potjie becomes too dry.

3 Responses to “Chicken Potjie”

  1. […] explain why we started the potjie so early. We wanted it to cook slowly – so even though the recipe said it would be done in 2 hours, we went slowly, with my iPad on it’s stand so we could […]

  2. Herman says:

    Baie Keller pot die

  3. Raj Patel says:

    why doe the gravy in my cooked chicken curry dry up once i take the pot of the fire?

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