By Mandy Potjie
October 9, 2018
Especially amongst the kids a chicken and vegatable potjie served with rice is a firm favourite.
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
1Heat the oil in the pot.
2Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown.
3Add the herbs, spices and chutney.
4Arrange the carrots, potatoes and mushrooms in layers on top of the chicken.
5Dissolve the stock cube in the water and add it to the potjie.
6Replace the lid and simmer for approximately 1 hour and 20 minutes.
7Add water if the potjie becomes too dry.
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