CHICKEN POTJIE

Serves 6

• 1 large chicken cut into portions
• 30ml oil
• 15ml butter
• 2 onions finely chopped
• 4 cloves garlic, crushed
• 300g button mushrooms, sliced
• Pinch of cayenne pepper
• 1 bay-leaf
• 5ml (1 teaspoon) dried or 15ml (1 tablespoon) fresh thyme
• 1 pkt brown onion soup powder
• ½ cup beer or water
• ½ cup dry white wine
• 1 bunch carrots, scrapped and cut into rings
• ½ bunch parsley, roughly chopped
• 3 cups peas or green beans
• 2 cups butternut, diced
• 1kg potatoes, parboiled and sliced
• Salt and Pepper to taste
• Garlic butter

I like to add chilli and dried apricots or apple or both. Quantity depends on your taste. You can add any veg that you like – experiment!!!

Use a large pot. Brown the chicken portions on both sides in the oil/butter. Remove and reserve. Drain the excess fat and fry the onions slowly until aromatic and golden brown. Add garlic, mushrooms and cayenne pepper. Stir-fry until the mushrooms start to draw water. Add the bay-leaf, thyme and soup powder. Stir thoroughly to mix. Add water or beer and wine and bring to the boil. When bubbling, return the chicken portions to the sauce. Spread the carrots in an even layer on top of the meat and season with a pinch of sugar and salt. Sprinkle parsley over the carrots. Pour the peas or beans over the carrots and season with salt and pepper. Pack a layer of butternut on top, followed by a layer of potatoes, seasoning each layer with salt and pepper. The butternut tastes good with a sprinkling of ground cinnamon. Dot with garlic butter pats. Cover the pot and turn the heat down to low. Allow potjie to simmer for 2 hours. Garnish with chopped parsley.