Potjie No: 4
Cooking Time: 2 hours
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2 large onions (sliced)
2 stalks celery (sliced)
3 cloves garlic (crushed)
8 chicken thighs
Salt and pepper to taste
5 large sweet potatoes (skinned and sliced into rings)
8 carrots (scraped and thickly sliced)
200 g dried apricots (optional)
250 ml white wine
10 ml soy sauce
75 ml soft brown sugar
75 ml tomato sauce or mustard
10 ml basil
Sauté the onion, celery and garlic in a little oil until soft.
Season the chicken thighs with salt and pepper, add and fry until brown.
Arrange the vegetables in layers on top of the meat and end with a layer of apricots if using.
Blend the white wine, soy sauce, brown sugar, tomato sauce and basil and pour over the dish.
Cover, reduce the heat and simmer till the chicken and vegetables are tender and done.
Do not stir the potjie, just scrape the bottom of the pot every now and then with a spatula to ensure that the food does not stick.
Season to taste with salt and pepper.