Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams cubed seitan and 1 kilogram boneless, skinless chicken thighs in a large bowl, then add 250 milliliters amasi and marinate for at least 30 minutes, or overnight in the refrigerator.

2. 2

   Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat, then brown the marinated chicken and seitan in batches for 5-7 minutes until golden brown, removing them to a separate plate.

3. 3

   Add 1 tablespoon vegetable oil to the pot, then sauté 2 large chopped onions, 4 minced garlic cloves, and 1 tablespoon grated fresh ginger for 5 minutes until softened.

4. 4

   Stir in 3 medium sliced carrots, 4 medium cubed potatoes, 1 large diced red bell pepper, 2 tablespoons South African curry powder, 1 teaspoon turmeric powder, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 2 bay leaves, cooking for 5 minutes to release the aromas.

5. 5

   Return the browned chicken and seitan to the pot, then pour in 400 grams tinned chopped tomatoes and 750 milliliters chicken broth, bringing the mixture to a simmer.

6. 6

   In a separate bowl, whisk 100 grams fine-grade maize meal with 125 milliliters cold water until a smooth slurry forms, then gradually stir this slurry into the simmering potjie to thicken.

7. 7

   Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the chicken is tender, the vegetables are soft, and the stew has thickened to your desired consistency; season with 1.5 teaspoons salt and 0.5 teaspoon black pepper to taste.

8. 8

   Garnish the Potjie Yenkukhu Nesitofu Sesitsha Senyama Ebiliweyo with 0.25 cup fresh chopped parsley before serving.