Chicken Potjiekos with Baby Potatoes

Ingredients

Potjie

• 1.5 kg chicken pieces (thighs, drumsticks or mixed portions)
• 2 tbsp olive oil
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 2 onions, cut into wedges
• 3 cloves garlic, minced
• 500 g baby potatoes, halved
• 3 carrots, cut into chunks
• 300 g butternut, cubed
• 250 g mushrooms, halved
• 1 red bell pepper, cut into chunks
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped

Method

1. Heat the olive oil in a potjie pot over medium-hot coals.
2. Season the chicken with BlixSam Smoke Craft Spice, Garlic Melt, salt and black pepper.
3. Brown the chicken pieces in batches until golden. Remove and set aside.
4. Add the onions and cook for 4–5 minutes until softened.
5. Stir in the garlic and cook for 1 minute.
6. Add the tomato paste and Worcestershire sauce and cook for another 1 minute.
7. Pour in the chicken stock and stir well.
8. Return the chicken to the pot.
9. Layer the baby potatoes, carrots, butternut, mushrooms and bell pepper over the chicken. Sprinkle with the rosemary.
10. Cover with the lid and cook gently over low coals for 2½–3 hours, without stirring, until the chicken is tender and the vegetables are cooked through.
11. Sprinkle with fresh parsley just before serving.

BlixSam Tip

Perfect With

• Fresh pot bread
• Creamy pap
• Garden salad
• Chakalaka
• Ice-cold ginger beer or iced tea