Potjie No: 3
Serves: 8
Cooking Time: 1.5 hours
Ingredients
12 chicken thighs
15ml oil
3 onions (sliced into rings)
4 cloves garlic (crushed)
500 g baby potatoes
250 g fresh button mushrooms
Salt and pepper to taste
Sauce
410 g apricot halves
Apricot juice
10 ml soy sauce
1 juice and rind of lemon
Method
Season the chicken thighs with salt and pepper and fry in a little oil until brown.
Sauté the onion and garlic until soft and add the whole mushrooms.
Fry until brown.
Arrange in layers, alternating with the chicken thighs and potatoes.
Drain the apricot halves and keep the syrup.
Add enough apricot juice to the syrup to make 400 ml.
Add the remaining sauce ingredients and pour over the chicken.
Cover and simmer slowly until the chicken and potatoes are done.
Add the apricot halves just before the end of the cooking time and heat through.
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