Serves 8
- 1 tb spoon cooking oil
- 10 chicken thighs or pieces
- 2 large onions sliced in wedges
- 3 cloves garlic chopped fine or crushed
- 7 carrots sliced
- 7 medium sweet potatoes – chunky slices
- 2 celery stalks – chunky slices
- 1 red pepper diced fine for flavor
- 250 grams dried peaches – or tinned if you can’t get dried
- 1 tsp salt
- 3 cups dry white wine
- 1 tsp cinnamon
- 2 bay leaves
- 8 peppercorns
Heat the cooking oil in a potjie pot over the moderate coals and brown the chicken thighs. Add the onion ,garlic and red pepper and fry until onion is translucent. Heat the wine ,cinnamon,bay leaves and peppercorns together in a small pan over the fire and pour over the chicken and simmer gently for 30 mins, it should not boil – add vegetables in . Layer the carrots, sweet potatoes and dried peaches or tinned peaches on top and season with salt . Cover and simmer over the low coals for approximately an 1 hour. Remove bay leaves and pepper corns before serving.
Serve with dumplings , rice or pap
Author: Leanne Gammon
