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Chicken potjiekos (Namibia)

Potjiekos a "potjie" over an open fire. This dish is ideal for outdoor gatherings and consists of meat, vegetables, and spices. Here is a typical recipe for Potjiekos with chicken.

Preparation time: 15 minutes
Cooking time: 2 hours
Total time 2 hours 15 minutes
Difficulty: Beginner
Servings: 6
Special diet: naturally gluten-free
Description

Ingredients
  • 1 kg of meat (beef, lamb, chicken or game)
  • 2 sliced ​​onions
  • 4 carrots cut into rounds
  • 4 potatoes, cut into pieces
  • 2 chopped tomatoes
  • 2 cloves of garlic, crushed
  • 1 diced bell pepper
  • 200g of mushrooms ( optional)
  • 1 cup of red wine or meat broth
  • 1 tbsp cornstarch
  • 2 tablespoons of oil
  • 2 bay leaves
  • Salt and pepper to taste
  • Herbs (thyme, rosemary)
Preparation
  1. 1
    Heat the casserole dish (or failing that, a large sauté pan):.
  2. 2
    Add the oil to the pot and heat it up.
  3. 3
    Sear the meat:
  4. 4
    Add the pieces of meat to the hot oil and brown them on all sides. This seals in the juices and develops rich flavors.
  5. 5
    Add the onions and garlic:
  6. 6
    Add the sliced ​​onions and crushed garlic to the meat and fry until lightly browned.
  7. 7
    Incorporate the cornstarch:
  8. 8
    Sprinkle the cornstarch over the meat and onions to thicken the sauce. Mix well to coat the meat and vegetables.
  9. 9
    Add the vegetables:
  10. 10
    Arrange the carrots, potatoes, tomatoes, pepper, and mushrooms in layers on top of the meat. Try not to mix them, so the vegetables steam and keep their shape.
  11. 11
    Season:
  12. 12
    Add the bay leaves, herbs, salt, pepper, and spices of your choice on top of the vegetables.
  13. 13
    Add the liquid:
  14. 14
    Pour the red wine or meat broth over the vegetables and meat. The liquid should not completely cover the ingredients, as potjiekos is meant to simmer with a minimum of water.
  15. 15
    Cover and simmer:
  16. 16
    Cover the casserole dish with its lid and simmer gently for about 2 to 3 hours. The stew should cook slowly, without needing to be stirred.
  17. 17
    Check if it's cooked:
  18. 18
    After 2 to 3 hours, check that the meat is tender and the vegetables are cooked. If necessary, simmer for a little longer.
  19. 19
    Serve:
  20. 20

    Serve the Potjiekos directly from the pot with rice, mielie pap (Namibian polenta), or simply as is.

  21. 21
    Advice :
  22. 22
    The secret to a good Potjiekos is slow cooking over low heat. Take your time to let the flavors meld and the meat become very tender.
  23. 23
    You can add other vegetables such as courgettes, green beans or sweet potatoes according to your preferences.
Read it online: https://glutenevasion.fr/recette/ragout-namibien-poulet/