Chicken and Yogurt Potjie

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Chicken and Yogurt Potjie 

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.

Prep Time:
Cook Time:
Total Time:
Serves: 7


  • 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

Potjie Ingredients

  • 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

  1. Use a #3 Potjie - 7.8 litres

  2. Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours.

  3. Heat the pot until very warm and brown the chicken, a few pieces at a time, along with the green pepper until golden brown.

  4. Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.

  5. Sprinkle the salt over and pour in the marinade.

  6. Cover with the lid and allow the pot to simmer for approximately 2 hours.

  7. 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

Sub-Category: Traditional

Total Views: 2877

Word Count: 545

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