Chicken and Corn Potjie

Ingredients

• 2 tbsp olive oil
• 1 tbsp BlixSam Zesty Voël
• 1 tbsp BlixSam Arm Maat
• 8 chicken thighs and drumsticks
• 2 onions, sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 3 potatoes, peeled and quartered
• 2 cups sweetcorn kernels
• 250 g button mushrooms, halved
• 1 green bell pepper, sliced
• 500 ml chicken stock
• 250 ml fresh cream
• 1 tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Method

1. Heat the olive oil in a potjie pot over medium coals.
2. Bloom the BlixSam Zesty Voël and BlixSam Arm Maat in the hot oil for 30–60 seconds until fragrant.
3. Brown the chicken pieces on all sides, then remove and set aside.
4. Add the onions and garlic and sauté until softened.
5. Layer in the carrots, potatoes, mushrooms, peppers and sweetcorn.
6. Return the chicken to the pot.
7. Pour over the chicken stock, Worcestershire sauce and black pepper.
8. Cover with the lid and cook over gentle coals for 1 hour 15 minutes, without stirring.
9. Pour in the cream during the last 15 minutes of cooking and gently shake the pot to combine.
10. Taste and season with salt if needed.
11. Garnish with fresh parsley and serve hot.

BlixSam Tip

Perfect With

• Fresh roosterkoek
• Buttered rice
• Pap
• Garlic bread
• Green salad

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