Creamy Chicken and Sweet Potato Potjiekos

Join me on a culinary journey as we dive into the rich and aromatic world of South African cuisine with this delicious Creamy Chicken and Sweet Potato Potjiekos recipe! In this step-by-step guide, I’ll show you how to create a tantalising pot of tender chicken stew infused with a medley of spices and veggies, cooked to perfection in a potjie – a traditional South African cast-iron pot over an open flame.

The slow-cooking process enhances the flavours, this recipe is a celebration of culinary traditions and savoury goodness. Whether you’re a seasoned chef or a cooking enthusiast looking to explore new tastes, this chicken potjiekos is a must-try!

In this video, you’ll learn:
• Step-by-step cooking instructions
• Which ingredients I like to use for a chicken potjiekos

Gather your ingredients, fire up your potjie pot, and get ready to embark on a flavoursome adventure with this Creamy Chicken and Sweet Potato Potjiekos recipe!

Creamy Chicken and Sweet Potato Potjiekos
Ingredients
• 2 tablespoons vegetable or olive oil
• 3 kg (3.3 lbs) chicken pieces (thighs, drumsticks, or a mix)
• 2 brown onions, chopped
• 2 brown onions, chopped
• 6 cloves garlic, minced
• Bacon
• Salt and pepper to taste
• 2 teaspoons ground turmeric
• 2 teaspoons cayenne pepper
• 2 teaspoons smoked paprika
• 1 tablespoon mixed herbs
• 3 large sweet potatoes, peeled and cubed
• 2 tins (2x 400g) chopped tomatoes
• 3 bell peppers (red, orange and yellow), medium chunks
• 6 medium carrots, sliced
• 12 cup mushrooms, sliced
• 24 green beans, trimmed and halved
• 2x vegetable or chicken stock cubes
• 2 tablespoons tomato paste
• 2 tins (2x 400g) butter beans
• 300ml thick cream
• Fresh coriander, chopped (for garnish)

Serve with
Crusty bread or rice or on its own
Mrs Balls chutney

What you’ll need
• Potjie (cast iron pot)
• Firepit or a braai area
• South African hardwood
• Kindling
• Firestarter / newspaper
• Wooden or cooking spoons
• Matches
• A big appetite

Optional Ingredients
• 1 cup butternut squash, cubed
• 1 can (400g) chickpeas, drained and rinsed
• Fresh herbs
• Corn

Chicken Potjiekos Pasties
Ingredients
• Leftover chicken potjiekos
• Pastry (homemade or bought)
• Sprinkle of flour

Instructions
1. Light the fire:
• Use Southern African hardwood for best results
2. Prepare the Potjie Pot:
• Heat the potjie pot over medium heat and add the oil.
3. Brown the Chicken:
• Add the chicken to the pot and brown on all sides. Remove and set aside.
4. Sauté/fry the onions, garlic and bacon:
• In the same pot, add the onions and garlic. Sauté until translucent.
5. Add herbs, spices and seasoning:
• Use the herbs and spices ad listed in the ingredients or replace them with something else in your cupboard.
6. Layer the Ingredients and simmer:
• Return the chicken to the pot and include the chopped tomatoes.
• Cover with lid and let it simmer for half an hour.
• Layer in the peppers, carrots and sweet potatoes.
• Cover with lid and let it simmer for an hour.
• Layer in mushrooms and green beans.
• Pour over the stock.
• Cover with lid and let it simmer for another half an hour to hour or longer if needed – until the sweet potatoes are soft. Timing depends on how hot your fire is.
• Add the butter beans and cream.
• Cover with lid and let it simmer for 20 to 30 minutes.
7. Slow Cook:
• The key to a great potjie is to let the ingredients cook slowly over a low heat and absorb all the flavours.
8. Serve:
• Garnish with freshly chopped parsley.
• Serve hot, traditionally with rice, crusty bread, or on its own.

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