03 August 2016

Chicken and Apricot Potjie Recipe

Did a potjie the other day worth sharing. Some advice: you’ll need another 400ml of liquid (more than the recipe says) - we used more chicken stock dissolved in hot water. Cooks in 80 minutes flat - quick, easy.

TASTE: 9/10. What a beaut. The apricots make it. I don't care what they say about 80's food.

Chicken and Apricot Potjie Recipe

  • 45 ml cooking oil 
  • 1 kg chicken thighs 
  • 10 ml salt 
  • 4 bay leaves 
  • pinch of dried thyme 
  • 4 black pepper corns 
  • pinch of ground allspice 
  • 45 ml chutney 
  • 500 ml carrots, peeled and sliced 
  • 6 large potatoes, peeled and sliced 
  • 500 g whole button mushrooms 
  • Half a packet dried apricots
  • 125 ml boiling water 
  • 1 chicken stock cube

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Add apricots. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.