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.
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  1. Raj Patel

    9 July 2012 at 09:06

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

  2. Herman

    13 May 2012 at 11:49

    Baie Keller pot die

  3. […] 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 […]

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