Chicken & Potato Potjie

Ingredients

• 2 tbsp olive oil
• 1 kg chicken thighs, skin-on
• 2 large onions, sliced
• 3 cloves garlic, crushed
• 1 tbsp BlixSam Bazaar Kerrie
• 2 tsp BlixSam Grill Forge
• 2 tbsp tomato paste
• 500 ml chicken stock
• 1 kg potatoes, peeled and cut into chunks
• 3 carrots, sliced
• 250 g button mushrooms, halved
• 1 cup frozen peas
• 250 ml fresh cream (optional, for a richer sauce)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Method

1. Heat the olive oil in a medium-sized potjie pot over medium-hot coals.
2. Brown the chicken pieces on both sides, then remove and set aside.
3. Add the onions and cook until softened, then stir in the garlic for 1 minute.
4. Sprinkle over the BlixSam Bazaar Kerrie and BlixSam Grill Forge, allowing the spices to bloom in the oil for maximum flavour.
5. Stir in the tomato paste and cook for 2 minutes.
6. Return the chicken to the potjie and pour in the chicken stock.
7. Layer the potatoes, carrots and mushrooms over the chicken without stirring.
8. Cover with the lid and cook gently over medium coals for 1 hour, adding more coals if needed.
9. Stir in the frozen peas and fresh cream (if using), then cook for another 15 minutes until the vegetables are tender and the chicken is cooked through.
10. Season with salt and freshly ground black pepper to taste.
11. Garnish with chopped fresh parsley before serving.

Serving Suggestion