Yoghurt and Chicken Potjie

Potjie No: 3
Serves: 6 – 8
Cooking Time: 2.5 hours
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Ingredients
2kg chicken pieces

Marinade
2 green peppers, cut length-wise
500ml yoghurt
300g carrots, peeled and sliced
500ml dry white wine
6 large potatoes, peeled and quartered
10ml dried thyme
100g dried apricots
10ml grated lemon peel
200g green beans, cut into pieces
1 large onion, finely chopped
150g mushrooms, sliced
5ml ground black pepper
Salt to taste
3 bay leaves
1 packet of mushroom soup
5ml dried ‘dragon’

Method
Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours.
Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown.
Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.
Sprinkle the salt over and pour in the marinade.
Cover with the lid and allow the pot to simmer for approximately 2 hours.
If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the pot to simmer for a further 15 minutes.