Traditional Chicken Potjie
Tips
Don't be tempted to stir your pot - this potjiekos is cooked in layers, with the chicken (which takes longest to cook) at the bottom and the veggies (which take less time) towards the top. Take care not to overcook the vegetables - the potjie should not boil fast but must simmer slowly over low-burning coals.
Add excellent flavour and rich colour to your traditional South African potjie by frying chicken pieces until golden with our famous Robertsons Chicken Spice before you add the herbs, spices and veggies. This is an easy potjie perfect for special occasions!
Feeds
6Person
Preparation time
95Min.
easy
Ingredients
- 45 ml (3 Tbsp) vegetable oil
- 1 kg chicken thighs
- 15 ml (1 Tbsp) Robertsons Chicken Spice
- 4 Robertsons Bay Leaves
- 5 ml (1 tsp) Robertsons Thyme
- 4 Robertsons Black Peppercorns
- 45 ml (3 Tbsp) chutney
- 500 g carrots, peeled and sliced
- 6 potatoes, peeled and sliced
- 200 g button mushrooms
- 1 Knorr Chicken Stock Pot
- 500 ml (2 cups) hot water
- 30 ml (2 Tbsp) cornflour (optional)
Preparation method
Nutrition
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