A HERITAGE WE CAN BE PROUD OF...
The Chicken potjie evolved from South African cooking traditions, where families used cast-iron pots to slow-cook tender chicken with seasonal vegetables and aromatic spices over an open flame. This dish became popular for its simplicity and ability to bring people together around the fire, embodying the warmth of shared meals in South African culture.
INGREDIENTS
3 Tbsp Sunflower Oil
1 Tbsp Butter
⅔ Garlic Cloves, crushed
6 Chicken Drumsticks
6 Chicken Thighs
Chicken Fillets, chopped (optional)
2 Onions, chopped
2 Celery Sticks, chopped
200 g Button mushrooms
1 x 50 g IMANA Super-Sheba Chicken Potjie Mix Sachet
250 g Baby Potatoes, halved
4 Sweetcorn, halved
2 Carrots, sliced
650 ml Water
1 cup Cream
METHOD
Prepare all the ingredients - chop, slice & measure out everything.
Place the potjie pot over hot coals & add oil and butter. Allow to heat up until bubbling.
Add in the chicken pieces in batches and brown on both sides. Remove chicken pieces from potjie pot and set aside.
Add in the onions, celery, garlic and allow to cook for 3 - 4 minutes.
Add the chicken pieces back into the potjie pot.
In a jug, mix the IMANA Super-Sheba Chicken Potjie Mix sachet with 650 ml water and pour into the potjie pot, cover & simmer slowly for 1 hour.
Add in the potatoes, carrots, corn & mushrooms and simmer for another 45 minutes.
Add in the cup of cream and slowly simmer for a further 20 minutes.
Season with salt & black pepper.
Serve with rice or mashed potato or even pasta.
