Creamy chicken and vegetable pot

SERVES 8-10 Preparation 20 min Cooking 60 min

A friend gave Maritza this recipe about 13 years ago and she’s adapted it over the years. Now the dish is so popular among her friends that she’s the only one allowed to make a chicken potjie.

3 large onions,

coarsely chopped 30 ml (2 T) finely

chopped garlic oil

250 g bacon,

chopped

45 ml (3 T) smooth

apricot jam

250 g button mushrooms, halved

2 kg deboned

chicken, cubed

saltandpepper

250 ml (1 c) water 6 large potatoes, cut into large chunks

1 kg mixed vegetables (corn, peas and carrots)

250 ml (1 c) cream 10 ml (2 t) white

onion soup powder 10 ml (2 t) oxtail soup

powder

1 Fry the onions and garlic in a little heated oil in a large pot until soft.

2 Add the bacon and stir-fry until done.

Stir in the jam. Add the mushrooms and fry until done.

3 Season the chicken with salt and pepper and add to the bacon mixture. Fry until the chicken is lightly browned then add about 250 ml (1 c) water. Cover and simmer over low heat for 15 minutes until the chicken is tender. Add the potatoes and simmer for 20 minutes until almost soft.

4 Put the vegetables on top, cover and simmer until the potatoes are soft and the other vegetables are hot, about 15 minutes.

5 Mix the cream with the two kinds of soup powder and stir into the pot. Simmer uncovered until the sauce comes to the boil and thickens slightly.

MARITZA STANDER, NOUPOORT, NORTHERN CAPE