Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1.5 kilograms of chicken thighs and sear them until golden brown on all sides, then remove the chicken and set aside.

3. 3

   To the same pot, add 1 large chopped yellow onion and sauté for 5 minutes until softened, then add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander, cooking the spices for 1 minute until aromatic.

5. 5

   Return the seared chicken thighs to the pot and pour in 750 milliliters of chicken broth, then add 1 finely chopped preserved lemon, 250 grams of peeled and cubed sweet potatoes, and 100 grams of chopped dried apricots.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 60 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes are cooked through.

7. 7

   Stir in 200 grams of fresh spinach, allowing it to wilt into the stew for about 5 minutes, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, or to taste.

8. 8

   Serve the South African Preserved Lemon and Chicken Potjie hot, perhaps with rice or pap.