Chicken Potjie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | ml | Oil, Sunflower |
| 200.00 | g | Onions, pearl |
| 250.00 | g | Baby carrots |
| 200.00 | g | Green beans |
| 100.00 | g | Pepper, green |
| 5.00 | g | Garlic |
| 100.00 | g | Tomatoes |
| 500.00 | ml | Wine, white |
| 10.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 500.00 | ml | Water |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | g | Maizena |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 100.00 | g | MRS BALLS Chutney Original 4 x 3kg |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Heat the oil in a potjie pot. Brown the chicken pieces and season with salt and peppper to taste. Set aside.
2. Saute the onions, green pepper and garlic until soft. Return the meat to the pot and add half the wine, thyme and made up stock. Cover and simmer slowly for 40 minutes.
3. Arrange the tomatoes, carrots, potatoes and green beas in layers on top of the meat and season with salt and pepper
4. Mix together the Meadowland Classique and Maizena and add to the stew and allow to thicken.
5. Correct seasoning if necessary.
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