Chicken Potjie Recipes

NICO PANAGIO'S THAI CHICKEN POTJIE

Nico Panagio's Thai chicken potjie image

Provided by Nico Panagio

Number Of Ingredients 18

Ingredients

coconut oil, for frying
1 T fresh ginger, grated
1 T fresh garlic, diced
1 T fresh red chilli, chopped
5-6 T Thai red curry paste
1 stalk lemongrass, whole, peeled and pounded
8-12 chicken pieces
1 red pepper, chopped
1 yellow pepper, chopped
1 punnet baby marrows
1 punnet patty pans
1-2 tins coconut milk
1 cups chicken stock
2 T fish sauce
2 T lime juice
brown sugar (optional)
fresh coriander, for serving
Long grain jasmine rice, cooked

Steps:

Heat the oil in the potjie. Fry the patty pan, marrows and peppers. Remove once cooked but still crisp.Heat more oil. Fry the ginger, garlic, chilli, lemongrass and curry paste for about 2 minutes, or until you can smell the aromas. Add the chicken pieces and fry for another minute or 2. Add 1 tin coconut milk and chicken stock. Cook for 1 hour. Add ½ to 1 tin of coconut milk if it becomes dry.Add lime juice, fish sauce, and brown sugar, to taste. Add the fried veggies and remove the lemongrass.Serve hot with fresh chopped coriander and jasmine rice.

Nutrition Facts :

CHICKEN AND VEGETABLE POTJIE

Chicken and vegetable potjie image

Tuck into this creamy chicken potjie, packed with flavour.

Provided by Food24

Categories Cooking Method

Time 2h5m

Yield 8 servings

Number Of Ingredients 20

Ingredients

45 ml oil
15 ml butter
6 chicken drumsticks
6 chicken thighs
1 bacon streaky, chopped
2 onion chopped
1 carrots sliced
3 celery stalks chopped
2 garlic cloves, crushed
250 ml stock chicken
250 ml wine
250 g carrots peeled
6 courgettes baby, sliced
250 g button mushrooms
1 baby corn punnet
5 fresh sage leaves
3 fresh thyme sprigs
250 ml cream
salt and freshly ground black pepper to taste
fresh parsley to garnish

Steps:

Use a No. 3 potjie pot.Heat the oil and butter in the potjie. Brown the chicken pieces and remove.Add the bacon and fry until caramelized. Now add the onion, carrot, celery and garlic and sauté until soft.Add chicken back to the pot followed by the stock and wine.Cover and simmer gently for 1 hour.After the hour, add the veggies and herbs, cover with the lid and top with 3-4 hot coals (this provides even heating).Cook gently for 40 minutes - do not stir.Add the cream and gently stir it through. Cook for a further 20 minutes.Season to taste.Serve with fluffy white rice or fresh bread.TIP: This could be done in 160°C oven or a low to moderate temperature on the stove top too.Reprintedwith permission of Bits of Carey.To visit Bits of Carey'sblog, click here.

CHICKEN POTJIE

Chicken Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too.

Provided by Nyteglori

Categories Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
2 lbs chicken thighs
2 teaspoons salt
4 bay leaves
1 pinch dried thyme
4 black peppercorns
1 pinch ground allspice
3 tablespoons chutney
1 lb carrot, peeled and sliced
6 large potatoes, peeled and sliced
1 lb button mushroom
1/2 cup boiling water
1 chicken stock cube

Steps:

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

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