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Beer chicken

Recipe from: 12 March 2013
beer chicken

Ingredients 12
Servings 4
Time 00:10


  • 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


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