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Chicken Potjie

Chicken Potjie

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Chicken Potjie

Preparation time


45 ml cooking oil
1 kg chicken thighs
10 ml Robertsons chicken spice
4 Robertsons bay leaves
5 ml Robertsons thyme
4 Robertsons black peppercorns
45 ml chutney
500 ml carrots, peeled and sliced
6 potatoes, peeled and sliced
200 g button mushrooms
500 ml water
1 Knorr chicken stock pot
30 ml cornflour, mixed to a smooth paste with a little water

Preparation method

Heat the oil in the pot. Sprinkle the thighs with chicken spice and fry the chicken, a few pieces at a time, until golden brown.
Add the herbs, spices and chutney.
Arrange the carrots, potatoes and mushrooms in layers on top of the chicken.
Dissolve the stock pot in the water and add it to the potjie.
Replace the lid and simmer for approximately 1 hour and 20 minutes or until chicken and potatoes are cooked through.
Thicken with corn flour before serving if desired.


  • Nut Free

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