Name: Chicken & Mushroom potjie
Yield: serving
Cuisine: Ingredients
Ingredients: fresh chillies 573; 6 chicken breast fillets with skin and on the bone; 8 chicken thighs, with skin and on the bone; 250 g bacon diced; salt; freshly ground black pepper; paprika; rosemary and olive spice; 1 garlic cloves, chopped; 1 onion large, chopped; 2 tomatoes large, chopped; 2 apricots tins, canned; fresh thyme; 1 kg baby potatoes; 300 g button mushrooms; 250 ml cream; spinach shredded

Recipe Disclaimer

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Ingredients (17)

	fresh chillies — 573
6	chicken breast fillets — with skin and on the bone
8	chicken — thighs, with skin and on the bone
250 g	bacon — diced
	salt
	freshly ground black pepper
	paprika
	rosemary and olive spice
1	garlic — cloves, chopped
1	onion — large, chopped
2	tomatoes — large, chopped
2	apricots — tins, canned
	fresh thyme
1 kg	baby potatoes
300 g	button mushrooms
250 ml	cream
	spinach — shredded

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Method:

Step 1
Season chicken with salt, black pepper, paprika and rosemary & olive spice. Bring no.3 potjie up to heat and lubricate with drizzle of olive oil. Add chicken, bacon and garlic to the potjie and brown.

Step 2
Once chicken is browned, add onion, tomatoes, apricots and thyme and cook for 45 minutes.

Step 3
Add baby potatoes and cook for 15 minutes.

Step 4
Add mushrooms and cream and season with salt and black pepper to taste. Cook for 15 minutes.

Step 5
Remove potjie from heat, add spinach and rest for 15 minutes.

Serve on brown rice with garlic flat bread and a good chardonnay. Don’t disturb/stir potjie until you serve.