This potjie was amazing! I bought my potjie pot 2 weeks ago and decided to do this recipe for it’s initiation. This was the first ever potjie I made and it turned out BRILLIANT! I used cream of chicken soup and oxtail soup, and my dog stole the bacon when I wasn’t looking but it still turned out amazing! My girlfriend and her family loved it and went for seconds! – Clinton

Potjie No: 3 Pot guide
Serves: 4 – 6
Cooking Time: 1.5 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients

6 chicken breasts
250g rindless bacon, cubed
10 baby potatoes, peeled
12 baby onions, peeled
750ml frozen mixed vegetables
4 medium onions, diced
300g mushrooms, sliced
60ml smooth apricot jam
Cooking oil
100ml water
15ml worcester sauce
500ml fresh cream or 250ml Cream + 250ml milk
Chicken spice to taste
Aromat to taste
1 packet of oxtail soup
1 packet of onion soup

Method

• Spice the chicken with the chicken spice.
• Heat the oil in the pot and braai the bacon for about 5 minutes.
• Add the onions and apricot jam and braai until soft.
• Now add the chicken, water and worcester sauce, cover with the lid and allow it to simmer for about 15 minutes.
• Add the onions and potatoes and allow the pot to simmer for a further 10 minutes.
• Next add the veggies and the mushrooms.
• Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
• Mix the soup powder with the cream and add it to the pot. Cover and allow it to simmer for a final 30 minutes.

The post Chicken Cream Sauce Potjie first appeared on Potjiekosworld.

Ingredients
15ml oil
2 leeks (sliced)
1 onion (sliced)
2 stalks celery (chopped)
2 cloves garlic (crushed)
2 kg stewing lamb (cubed)
Salt and black pepper to taste
100 ml white wine
200 ml meat stock or hot water
250 ml seedless raisins
5 ml dried thyme
15 ml chopped fresh parsley
5 ml dried origanum
160 ml cream or sour cream

Method
Heat a little oil in a black pot and sauté the leeks, onion, celery and garlic until glossy.
Season the meat cubes with salt and black pepper and fry in the oil until brown on the outside.
Add the wine, a little meat stock or hot water and the raisins.
Cover the pot and simmer over medium-hot coals until the meat is nearly tender.
Season with thyme, parsley and origanum.
Add more stock if desired.
Stir in the cream or sour cream and heat until warmed through.

The post Raisins & Sour Cream Lamb Potjie first appeared on Potjiekosworld.