Chicken Potjie
Bone-in chicken thighs and vegetables simmered in one pot until the sauce is thick and glossy.
- Time1 hr 45
- LevelEasy
- Costabout £1.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken well. Heat the oil in a large heavy casserole over a medium-high heat and brown the thighs skin side down for 6 minutes, then turn for 3 minutes. Lift out onto a plate.
9 min - 2
Fry the onions in the same pot for 6 minutes. Add the garlic, paprika and coriander and cook for 1 minute. Stir in the tomato purée and jam.
7 min - 3
Dissolve the stock cube in the boiling water. Pour into the pot and scrape up any brown bits from the bottom. Add the bay leaves and thyme.
- 4
Put the chicken back in. Add the carrots and potatoes. Cover and simmer very gently for 30 minutes without stirring too much.
30 min - 5
Add the butternut squash, put the lid back on and cook for 25 minutes more, until the vegetables are soft and the chicken falls off the bone.
25 min - 6
Lay the green beans on top, cover and cook for 8 minutes. Taste, season and serve straight from the pot with rice or bread.
8 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.