Chakalaka Chicken Potjie

Ingredients & Substitutes

Instructions

1. 1

   Brown 1.5 kg of chicken thighs and drumsticks in 2 tablespoons of vegetable oil over medium-high heat in a large pot or Dutch oven for 8-10 minutes until golden brown on all sides, then remove and set aside.

2. 2

   Add 1 large chopped onion, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the pot, sautéing for 5 minutes until the onion softens.

3. 3

   Stir in 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Return the browned chicken to the pot, then add 2 diced mixed bell peppers, 2 sliced medium carrots, and 1/4 head of roughly chopped green cabbage, layering them without stirring too much.

5. 5

   Pour in 1 can of chopped tomatoes and 500 ml of chicken stock, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

6. 6

   Bring the pot to a gentle simmer, cover, and cook for 60-75 minutes on low heat, or until the chicken is tender, rotating the pot every 20 minutes if cooking over an open flame for a traditional potjie.

7. 7

   Add 1 can of baked beans in tomato sauce to the pot, gently stir to combine with the other ingredients, and cook for another 15 minutes, ensuring the beans are heated through.