Name: Chicken & mushroom potjie
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 - 8 servings
Cuisine: Ingredients
Ingredients: 50 ml 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; 1 garlic cloves, chopped; 1 dash salt; 1 dash freshly ground black pepper; 1 dash paprika; 1 dash rosemary and olive spice; 1 onion large, chopped; 2 tomatoes large, chopped; 2 apricots tinned; few sprig fresh thyme; 500 g baby potatoes halved; 300 g button mushrooms; 250 ml cream; 1 bunch spinach shredded

Recipe Disclaimer

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Ingredients (17)

50 ml	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
1	garlic — cloves, chopped
1 dash	salt
1 dash	freshly ground black pepper
1 dash	paprika
1 dash	rosemary and olive spice
1	onion — large, chopped
2	tomatoes — large, chopped
2	apricots — tinned
few sprig	fresh thyme
500 g	baby potatoes — halved
300 g	button mushrooms
250 ml	cream
1 bunch	spinach — shredded

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Method:

Step 1:
Season chicken with salt, pepper, paprika and rosemary and olive spice. Heat no.3 potjie up and lubricate with drizzle of olive oil. Add chicken pieces, bacon and garlic and brown.

Step 2:
When chicken is browned, add onion, tomatoes and apricots and season with thyme, salt and black pepper to taste. Cook for 45 minutes.

Step 3:
Add baby potatoes and cook for 15 minutes.

Step 4:
Add cream and mushrooms and cook for 15 minutes.

Step 5:
Remove potjie from heat, add spinach and rest for 10 minutes.

Tips:
Serve on brown rice with garlic flatbread and a good glass of white. Flatbread potjie on the stove does the trick as well and is less messy and remember not to stir while cooking.