Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 1 butternut squash, peeled and cubed
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Potjie pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the potjie pot or Dutch oven over medium-high heat and add the olive oil and butter.
2. Add the chicken thighs and brown them on both sides for about 5 minutes. Remove from the pot and set aside.
3. Add the onions, garlic, carrots, and bell peppers to the pot and sauté for 5 minutes until softened.
4. Add the tomato paste, smoked paprika, and dried thyme to the pot and stir to combine.
5. Add the chicken broth and stir to combine.
6. Return the chicken thighs to the pot and add the butternut squash and potatoes.
7. Cover the pot with a lid and simmer for 1 hour or until the chicken is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 345
Fat: 16g
Carbohydrates: 22g
Protein: 27g
Sodium: 625mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Butternut squash can be substituted with pumpkin or sweet potato.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add a can of chickpeas or black beans for extra protein.
- Use different vegetables such as zucchini, eggplant, or mushrooms.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and tricks:
- Brown the chicken thighs well to ensure a crispy skin and flavorful meat.
- Cut the vegetables into similar sizes to ensure even cooking.
- Stir the pot occasionally to prevent sticking and burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in the potjie pot or transfer to a serving dish. Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the potjiekos is too watery, remove the lid and simmer for a few more minutes until the liquid has reduced.
- If the potjiekos is too thick, add more chicken broth or water.
Food safety advice:
- Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potjiekos is a traditional South African stew cooked in a potjie pot over an open fire. It originated with the Voortrekkers, who were Dutch settlers who migrated to South Africa in the 19th century.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: South African