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CHICKEN POTJIE
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1 kg chicken thighs.
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50 ml cooking oil (or olive oil)
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2 teaspoons salt
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4 bay leaves
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grinding of black pepper corns
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pinch of dried thyme
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1 teaspoon allspice
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50 ml chutney
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500 gram carrots, peeled and sliced
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6 large potatoes, peeled and sliced
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500 gram whole button mushrooms
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125 ml boiling water
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1 chicken stock cubes
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Clean the inside of the Potjie thoroughly
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Rub the inside with a couple of gloves of garlic (if you don't like
garlic don't do it then!)
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Make a fire of charcoal, briquettes or wood (a gas fire may be used
but does little for the ambiance!)
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Heat the oil in the pot
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Sprinkle the thighs with salt
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Fry the chicken, a few pieces at a time, until nice and brown
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Add the spices, herbs and chutney
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Layer first the potatoes and then the carrots on top of the meat
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Dissolve the stock cubes in boiling water and add to the potjie
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Replace the lid and simmer slowly for approximately 1 hour
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After 1 hour layer the mushrooms on top of the carrots
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Simmer for another 20-30 minutes
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Serve with rice
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Serves 4-6 people
If you want to you can add any other vegetables of your choice such
as; cabbage, patty pans or corn on the cob. Just make sure that all hard
vegetables are near the bottom of the pot on top of the potatoes.
Be careful when making a Chicken Potjie because the cooking time
will be much quicker than with lamb or beef as the meat is softer.
Home......Terug
DO NOT STIR THE POTJIE WHILE COOKING!
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