Tangy Chicken Potjie

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
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Ingredients

2 kg chicken pieces
30 ml cooking oil
5 medium onions (chopped)
1 large chilli (seeded and chopped)
250 ml water
5 carrots (peeled, sliced into strips)
6 medium potatoes (peeled and cubed)
125 ml uncooked rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes (skinned and cubed)
10 ml dried parsley
5 ml garlic flakes
5 ml lemon pepper
5 ml dried oregano
2.5 ml coarsely ground black pepper
1.25 ml peri-peri powder
125 ml dry white wine
30 ml sugar
20 ml salt
15 ml mild curry powder
1 chicken stock cube, crumbled

Method

• Heat the oil in the potjie.
• Fry the chicken, a few pieces at a time, until golden brown.
• Remove and set aside.
• Fry onions and chilli until tender.
• Return the chicken to the pot and add the water.
• Cover and simmer for 15 minutes.
• Mix the wine with the remaining ingredients and pour over the potjie.
• Cover and simmer for 30 minutes.
• Check that the rice is done.
• If not, simmer until cooked.
• Stir through before serving.