Still - this one will blow you away. Really delicate flavours and not too tricky.
Chicken and Greek Yoghurt Potjie Recipe
- 500ml Greek Yoghurt
- 2kg Chicken pieces
- 2 Green peppers, cut length-wise
- 300g Carrots, peeled and sliced
- 6 Large potatoes, peeled and quartered
- 100g Dried apricots
- 200g Green beans, cut into pieces
- 150g Mushrooms, sliced
- Salt to taste
- 1 Packet of mushroom soup
- 500ml Dry white wine
- 10ml Dried thyme
- 10ml Grated lemon peel
- 1 Large onion, finely chopped
- 5ml Ground black pepper
- 3 Bay leaves
- 5ml Dried ‘dragon’
Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours (jaaaa, we didn’t quite do it for 6 hours, but an hour at least).
Heat the potjie until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown. Layer the carrots, potatoes, apricots, beans and mushrooms above the meat. Sprinkle the salt over and pour in the marinade (at which point we cocked something up and added another 500ml of wine - don’t do that!).
Cover with the lid and allow the pot to simmer for approximately 2 hours. If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the Potjie to simmer for a further 15 minutes, lid off (doh, didn’t do this).