For the potjie
Sunflower oil, for frying
8 chicken pieces
Salt and pepper
2 onions, chopped
3 carrots, cut into 3cm pieces
3 garlic cloves, crushed
5 cups hot chicken stock
2 sprigs thyme + extra
2 eggs, beaten
60ml chutney
For the dumplings
500ml self-raising flour
5ml salt
2 eggs, beaten
125ml milk
For the potjie, heat a splash of oil in a 23cm flat-bottomed cast iron potjie over medium-hot coals and fry the chicken for about 5 minutes or until browned all over. Season with salt and pepper.
Stir through the onions and fry for 5 minutes until browned. Add the carrots, garlic, 1 L (4 cups) of the stock and thyme. Bring to a simmer, cover with a lid and cook for about 45 minutes or…
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Cape Times (Digital) - 1 Issue, 2024-09-03