Contest Winning Chicken Vegetable Potjie or Pot! – Northern Transvaal Winner! (South Africa)
This uniquely flavored Potjie is a favorite and already won the Northern Transvaal Potjiekos Competition! – Lovely served with a hot buttered, crispy baked garlic or French loaf!
Total Calories of Dish: 6,836 (excluding extra water, whey or lemon juice added)
Total Weight of dish: 6340 g
I marinated mine overnight using my homemade Greek yogurt. I’ve used 2 large sweet red peppers in place of green. Extras I’ve added were: 3 large fresh garlic cloves, which I crushed with salt and added it right before serving. Garlic keeps it’s strength this way, but it is entirely up to you and you may add more to taste. I also added 20 – 30 ml of smoked paprika to taste and dried parsley toward the end of cooking. Do NOT use the ordinary supermarket paprika it is no good (South Africa) It will just ruin this dish turning it bitter! Best omitted!
I also add a few squeezes fresh lemon juice to taste but I lie! I used my sour whey instead leftover from making cream cheese (it reaches the sourness of lemons on bottling).
The lemon zest gives this dish an extra flavor boost. This Potjie can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce.
A South African Falkirk size 3 Potjie (7.8 liter cast iron pot) is recommended. If you are doing this on the stove top you will need a 6 liter pot. You may use a 5 liter pot if you cook your potatoes separately and only add them once the sauce has been reduced or your 5 liter pot will definitely overflow.
Tip: I used a mixture of whole green and black peppercorns which I ground up in coffee grinder together with some coarse salt and dried rosemary to a medium course grind, which I added to my marinade. I never added the apricots.