Blow your mind with this chicken potjiekos recipe
“In the mid-Iron Ages it was recorded that people ate stews, porridge and soups cooked in open pots. Most probably accompanied by bread. Eating might have been communal, with the food served in a single bowl from which many people ate. It seems not that much has changed when it comes to a typical South African ‘Potjiekos’ gathering around a fire!
A traditional potjiekos typically consists of these key essentials: patience, good quality ingredients, building the potjie (and by this we mean layering the potjie pot) and wine or beer. The combination of these will surely guarantee your success!
Intrepid adventurer Chef Derek cooks up cuisine in the most unlikely of places. Mostly, on rugged 4X4 adventures through the spectacular and untouched wilderness of Africa. Therefore, we are pleased to share one of his favourite chicken potjiekos recipes…
250g halved white button mushrooms
1 small diced butternut
350g diced green beans
3 x sliced potatoes sliced
4 x sliced carrots
2 x sliced sweet potatoes
1 clove crushed garlic
2 x sliced onions
1 tablespoon olive oil
8 x chicken thighs
2 x bay leaves
1 x table spoon ground pepper
1 x stick cinnamon
2 x cups white wine
2 x teaspoon coarse salt
250 g dried peaches
Chicken Potjiekos Recipe Method:
- Heat oil in the cast iron pot, and brown the chicken.
- Add the onion & garlic, and fry until the onion is translucent.
- Now layer the vegetables and peaches on top of the chicken and season with salt.
- Mix in the wine, black pepper, cinnamon and bay leaf [fresh if you have ].
- Pour over the chicken and vegetables.
- Simmer [covered] over low heat +- 1 hour.
- Serve with freshly baked bread
- 500g self-rising flour,
- ½ teaspoon salt,
- ½ packet brown onion soup and 1 BEER
Chef Derek says, “You are not baking a cake so just hand knead [I like to use latex gloves as its very sticky]. Let it rest for ½ hour and place in buttered bread pan and bake for ¾ of a hour at 180 degrees celsius / 356 farenheit, covered.”