1 kg chicken thighs, cut into pieces
Salt and pepper
Light olive oil
4 bay leaves
A pinch dried thyme
1 teaspoon allspice berries, grounded
50 ml mango chutney
400 ml chicken stock
500 g carrots, sliced
6 medium large potatoes, sliced
2 handfuls of your favourite mushrooms
1 squash, diced
1 handful fresh asparagus beans
Season chicken with salt and pepper. Brown the chicken in a large pot.
Add spices and chutney. Pour in the chicken stock. Place carrots and potatoes nicely on top.
Cover and simmer slowly for 45 minutes.
Add mushrooms, squash and asparagus beans and cook for an additional 15-20 minutes.
Serve with rice.
Chicken potjie is traditionally cooked in a cast iron pot over charcoals.