The lemon peel and yogurt marinade gives this uniquely flavoured chicken and yogurt potjie an extra bit of flavour. The potjie is delicious served on a bed of rice as the potjie has a lovely sauce.
500 ml plain yoghurt
500 ml dry white wine
10 ml dried thyme
10 ml grated lemon peel
1 large onion, finely chopped
5 ml ground black pepper
3 bay leaves
5 ml dried tarragon
2 kg chicken pieces
2 green peppers, cut length-wise
300 g carrots, peeled and sliced
100 g dried apricots
6 large potatoes, peeled and quartered
200 g green beans, cut into pieces
150 g mushrooms, sliced
salt to taste
1 packet of mushroom soup
Use a #3 Potjie - 7.8 litres
Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours.
Heat the pot until very warm and brown the chicken, a few pieces at a time, along with the green pepper until golden brown.
Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.
Sprinkle the salt over and pour in the marinade.
Cover with the lid and allow the pot to simmer for approximately 2 hours.
If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the pot to simmer for a further 15 minutes.
Category: Outdoor Cooking
Cuisine: South African
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