Potjie No: 3
Serves: 6 – 8
Cooking Time: 2.5 hours
Print Recipe »
Email Recipe »
Ingredients
2kg chicken pieces
Marinade
2 green peppers, cut length-wise
500ml yoghurt
300g carrots, peeled and sliced
500ml dry white wine
6 large potatoes, peeled and quartered
10ml dried thyme
100g dried apricots
10ml grated lemon peel
200g green beans, cut into pieces
1 large onion, finely chopped
150g mushrooms, sliced
5ml ground black pepper
Salt to taste
3 bay leaves
1 packet of mushroom soup
5ml dried ‘dragon’
Method
Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours.
Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown.
Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.
Sprinkle the salt over and pour in the marinade.
Cover with the lid and allow the pot to simmer for approximately 2 hours.
If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the pot to simmer for a further 15 minutes.
I only have a question- what is drie “dragon” ?
what flavour to use on a yoghart?
what is dragon and what can replace it?
what dried thyme and what can replace it?
what are bay leaves?
+1 for what is dried dragon.
It is either dried dragon fruit or dried Tarragon.. But which one?
It is tarragon. An old name for tarragon was ‘little dragon mugwort’ (many common wild plants have really weird names, e.g. Hypericum = St John’s wort), but a more likely source is the Latin languages. While it is Estragon in French, another name is Dragon, while the Greek and Arabic names mean ‘Dragon’.
Worts rock!!