Chicken Potjie

INGREDIENTS

2 kg chicken thighs.

100ml cooking oil (or olive oil)

4 teaspoons salt

6 bay leaves

grinding of black pepper corns

large pinch of dried thyme

2  teaspoons allspice

3 large tablespoons of chutney

200 g carrots, peeled and sliced

12 large potatoes, peeled and sliced

500 g whole button mushrooms

300 ml chicken stock

 Prepare the Potjie 

(Use a large Earthenware or Ironware pot with close fitting lid if you don’t have one!) 
Clean the inside of the Potjie thoroughly

Rub the inside with a couple of cloves of garlic

Make a fire of charcoal, briquettes or wood (a gas fire may be used but does little for the ambience!)

DIRECTIONS

Heat the oil in the pot

Sprinkle the thighs with salt

Fry the chicken, a few pieces at a time, until brown

Add the spices, herbs and chutney

Layer first the potatoes and then the carrots on top of the meat

Add the stock

Replace the lid and simmer slowly for approximately 1 hour

After 1 hour layer the mushrooms on top of the carrots

Simmer for another 20-30 minutes

Serve with rice

VARIATION

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.

NOTE

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.

DO NOT STIR THE POTJIE WHILE COOKING!