Amongst the kids, a chicken and vegetable potjie served with rice is a firm favourite.
|1 hr 30 mins||4|
- 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.