Apricot chicken potjie

Recipe from: 08 September 2011

Ingredients 12
Servings 1
Minutes 0:30


Serving Change
  • 12
    chicken thighs
  • salt and pepper
  • oil
  • 3
    onions, sliced into rings
  • 4
    cloves garlic, crushed
  • 500
    baby potatoes
  • 250
    fresh button mushrooms, wiped clean
  • Sauce:
  • 410
    apricot halves
  • apricot juice
  • 10
    soy sauce
  • 1
    juice and rind of a lemon


Season the chicken thighs with salt and pepper and fry in a little oil till brown.
Sauté the onion and garlic till soft and add the whole mushrooms. Fry till brown.
Arrange in layers in a black pot, alternating with the chicken thighs and potatoes.
Drain the apricot halves and reserve the syrup.
Add enough apricot juice to the syrup to make 400 ml.
Add the remaining sauce ingredients and pour over the chicken.
Cover and simmer slowly till the chicken and potatoes are done.
Add the apricot halves just before the end of the cooking time and heat through.
Serve with fresh breadrolls.
Serves 8.

Read more on: poultry  |  bake


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