CHICKEN POTJIE WITH RICE

Ode to the olive

This fragrant potjie makes a lovely dinner for a family of four. If more campers arrive, just double the recipe. Ingredients

(serves 4-6)

8 chicken pieces – drumbsticks and thighs work well 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon dry mixed herbs 1 onion, finely chopped

3 garlic cloves, finely crushed 1 chilli, finely chopped

2 red peppers, thinly sliced ½ cup of white wine

1 cup tomato passata (or use tomato purée)

1 cup chicken stock

100 g green olives, pitted and coarsely chopped

1 tablespoon capers, coarsely chopped

Here’s how

1 Braai the chicken pieces in the oil until they are nice and golden brown all over. Sprinkle over the cumin and mixed herbs, and season with salt and pepper to taste. Remove the chicken from the potjie. Now sauté the onion, garlic, chilli and pepper strips in the same potjie until glossy.

2Add the chicken back into the potjie and add the wine. Allow to cook briskly until almost all the liquid has evaporated. Stir in the tomato passata and stock, cover with the lid on and simmer the potjie gently for two hours.

3 Stir in the olives and capers and simmer – without the lid

– for another 20-30 minutes or until the sauce has thickened to your liking. It’s delicious with yellow rice, mashed potatoes or polenta.

Drive & Camp says This potjie is also delicious when you make it with chicken breast fillets that you shred after cooking.