Chicken Potjie
Servings 6
Difficulty Intermediate
Total Time 3 hours COOK MODE
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INGREDIENTS
- 3 Tbsp oil
- 6 chicken drumsticks
- 6 chicken thighs
- 1 Tbsp butter
- 2 onions, roughly chopped
- 2 carrots, peeled and diced
- 2 celery stick, chopped
- 3 cloves of garlic, crushed
- 3 Tbsp Hinds Spices Southern Grill All in One Seasoning
- 3 cup(s) chicken stock
- 250g baby potatoes, halved
- 4 sweetcorn, cut in half
- 200g courgettes, sliced
- 200g button mushrooms, halved
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 cup(s) cream
METHOD
- Using a number 3 potjie pot, make a medium sized fire, heat the oil and brown the chicken pieces on all sides, remove and set aside. Add the butter, onions, carrots, celery, garlic and Hinds Spices Southern Grill All in One Seasoning and sauté until soft, approximately 10 minutes.
- Add the chicken back to the pot, followed by the stock. Cover and simmer gently for 1 hour. Add the vegetables and herbs and simmer for another 45 minutes, add the cream and gently simmer for a further 20 minutes.
- Season with salt and pepper and serve with fluffy white rice.