Chicken and Bacon Potjie Recipe
- Oil (duh)
- Chicken with excess fat cut off
- Salt and Pepper
- 250g bacon
- 1 onion, diced
- 750g potatoes
- 2 teaspoons Tumeric
- 200g baby carrots
- 2 bay leaves
- 2 twigs fresh thyme
- 2 twigs fresh rosemary
- 2 packs baby corn
- 300ml warm water and chicken stock
Fry up the onions, bacon and chicken in the potjie pot. Layer potatoes, baby corn, carrots and tumeric.
In a jug take the water and chicken stock, mix it up (no lumps) and add thyme, rosemary, bay leaves. Pour the mixture into the potjie pot.
No stirring, listen for the gurgle. 90 to 120 min to done. Nice, ne?
REPORT BACK: This was bladdy (in our best Herschelle Gibbs accent, sorry just read his book) nice. At first, we thought the 300ml of liquid wouldn’t be enough - but this felt less like a stew and more like a pile of awesomeness. Highly recommended, bacon adds such an interesting twist to the flavour. Chicken falling off the bone after 120 minutes, potatoes soft as a teddy bear. 8/10