Recipe 22: Potjie ‘put a spring in your step’ with dumplings

By admin
29 September 2011

Serves 6.

Potjie

45 ml (3 T) oil

1 kg chicken thighs

5 ml (1 t) chicken spice

10 ml (2 t) salt

4 bay leaves

5 ml (1 t) dried thyme

4 black peppercorns

125 ml (½ c) white wine

60 ml (¼ c) chutney

250 ml (1 c) chicken stock

6 large potatoes, cubed

2 large carrots, sliced

250 g whole button mushrooms

4-6 baby marrows, sliced

salt and pepper (optional)

Dumplings

250 ml (1 c) cake flour

7 ml (1½ t) baking powder

2 ml (½ t) salt

60 g Stork Bake, diced

10 ml (2 t) dried parsley

60-80 ml (¼–1/3 c) milk

Potjie Heat the oil in a heavy-based cast-iron pot.

Season the thighs with chicken spice and salt and fry a few pieces at a time until golden brown.

Add the herbs, peppercorns, wine, chutney and stock.

Bring to the boil, cover and simmer for 45 minutes.

Add the potatoes, cover and simmer for 20 minutes.

Add the carrots, cover and simmer for 15 minutes.

Add the mushrooms and baby marrows, cover and simmer for 10 minutes.

Add water if the potjie becomes too dry.

Add salt and pepper if desired.

Dumplings

Sift the flour, baking powder and salt into a bowl. Rub the Stork Bake into the dry ingredients until the mixture resembles breadcrumbs.

Add the parsley and just enough milk to form a soft dough.

Drop tablespoonfuls into the potjie and cover with the lid.

Cook for at least 15 minutes without lifting the lid until cooked. (The dumplings are cooked when a knife inserted into the thickest part comes out clean.)

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