• 1 kg chicken thighs
  • 50 ml olive oil
  • 3 bay leaves
  • 1 tsp fresh thyme
  • 1 tsp allspice
  • 40 ml mild chutney
  • 500 g carrots, sliced into rings
  • 500 g button mushrooms
  • 6 medium potatoes,
    peeled and sliced
  • 120 ml chicken stock
  • salt and black pepper
  1. First clean the potjie and rub the inside of the pot with a clove of garlic
  2. Make your fire and heat the pot before adding the oil
  3. Season the chicken thighs with salt and pepper and fry
    a few pieces at a time, until nice and brown
  4. Add the spices, thyme and chutney
  5. Layer first the meat, carrots and then the potatoes
  6. Add the chicken stock
  7. Replace the lid and simmer slowly on a low heat for about one and a half hour
  8. Then add the whole mushrooms on top of the carrots
  9. Simmer for another 15 minutes
  10. Serve with rice