Apricot Chicken Potjiekos
Ingredients for Potjie:
- 12 chicken thighs
- TT salt and pepper
- 1 Tbsp. olive oil
- 3 onions, sliced into rings
- 4 cloves garlic, crushed
- 250g fresh button mushrooms, wiped clean
- 500g baby potatoes
Sauce:
- 410g tin apricot halves
- 200ml apricot juice
- 10ml soy sauce
- 1 juice and rind of a lemon
Method how to:
- Season the chicken thighs with salt and pepper add a little oil to the potjie pot and fry the chicken till brown.
- Sauté the onion and garlic till soft and add the whole mushrooms. Fry till brown.
- Arrange in layers in the potjie pot, alternating with the chicken thighs and potatoes.
- Drain the apricot halves and reserve 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 till the chicken and potatoes are done.
- Add the apricot halves just before the end of the cooking time and heat through. Serve with fresh breadrolls.
