Beer chicken

Recipe from: 12 March 2013
beer chicken

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 3
    chicken stock powder or 2 cubes
  • 2
    garam masala
  • 1
    ground cumin
  • 2
    bottles beer
  • 1
    whole chicken or 8 thighs
  • 4
    medium potatoes - peeled and quartered
  • 3
    large onions - peeled and quartered
  • 1
    freshly ground black pepper
  • 2
    sprigs of fresh thyme - chopped
  • salt
  • freshly ground black pepper and brown sugar to taste
  • 1
    fresh cream


Dissolve the chicken stock powder, garam masala and ground cumin in 2 cups (500ml) beer.

Place the chicken in a potjie or stockpot. Arrange the potatoes and onions around it and pour over the beer stock. Sprinkle over the pepper and thyme. Simmer on medium-low heat, or cook in the oven at 180ºC, for about 1 hour.

After about an hour, increase the heat a little and taste the sauce. Season with salt and pepper if needs be, or even a little brown sugar if you prefer a sweeter dish.

Now add three-quarters of the cream and stir gently for 10 minutes. Taste the sauce again and decide if you need more cream (if it is too thin or too salty, you will need to add more).

Simmer for another 15 minutes on medium-low heat until the sauce thickens enough to serve.

keep the sauce, vegetables and remaining deboned meat to use as a pie filling the next day. You can make individual pies and freeze them.

Extracted from “Munch” by Hein Scholtz (Random House Struik). Follow @MunchZA and join the conversation #TrendyGoodFood on Twitter.

Read more on: recipe  |  beer  |  bake  |  chicken


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.