Ingredients
- 1 tablespoon cooking oil
- 8 chicken thighs
- 2 onions, sliced
- 1 clove of garlic, crushed
- 4 carrots, sliced
- 2 medium sweet potatoes, sliced
- 3 medium potatoes, sliced
- 350g green beans, topped and tailed
- 1 small butternut, diced
- 250g white button mushrooms, halved
- 250g dried peaches
- 2 teaspoons of coarse sea salt
- 2 cups of white wine
- 1 tablespoon freshly-ground black pepper
- 1 stick of cinnamon
- 2 bay leaves
Preparation
Heat the oil in a potjie over moderate coals and brown the chicken. Add the onion and garlic, frying until the onion is translucent. Layer the vegetables on top of the chicken and season with salt. Combine the wine, black pepper, cinnamon and bay leaves, and pour over the chicken and vegetables. Cover and simmer over low coals for 1 hour or until the chicken is tender (check the amount of liquid in the pot from time to time, adding more if required). A golden rule of potjiekos is not to stir it, so resist the urge for best results.
Serving Suggestion
Serve hot with fluffy rice or freshly baked bread.
