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Serves 6

When you make this sim­ple potjiekos recipe make sure you have enough because your guests will be com­ing back for sec­onds and thirds!


1 kg chicken fil­lets with some fat, or 1.2 kg chicken thighs
50 ml olive oil
5 ml salt
5 bay leaves
12 tspoon dried thyme
6 black pep­per corns
34 tspoon ground all­spice
13 cup chut­ney
chicken spice
3 onions, diced
6 car­rots peeled and sliced
3 pota­toes sliced about 5 mm thick
12 a large but­ter­nut
500g brown mush­rooms
150 ml boil­ing water
1 cube chicken stock


Fry the chicken at high heat in the olive oil in your cast iron pot.
Sprin­kle the thighs/​breasts with your chicken spice, as you are turn­ing it.

Remove the chicken from the pot, and fry your onions in the same oil until they become translu­cent. Add the chicken back to the pot and give it a good mix.

Add the herbs spices and chutney.

Arrange the green beans, car­rots, pota­toes in lay­ers on top of the chicken. Dis­solve the chicken stock in the water and add it to the pot.

Let your pot slowly sim­mer for approx­i­mately an hour. Add the but­ter­nut and mush­rooms and let it sim­mer for a fur­ther half hour.

Serve with rice.

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