Hard body Chicken Potjie Pie
- 1 onion, peeled & chopped
- 4 cloves garlic
- Bouquet Garni
- 2 Tbsp Curry Paste
- 2 tsp chicken spice
- 2 chicken stock cubes
- 3 tbsp white wine
- 1-2 cups water depending on whether you cook on the stove or use a pressure cooker
- 1 hard body chicken approx. 1,5 kg, cleaned and cut into pieces
- 2-3 carrots, peeled and cut into bite sized cubes
- 8 baby onions, peeled & cut into halves
- 3 stalks of celery, chopped into bite sized pieces
- 1 roll of puff pastry, cut into large circles that fit your potjie pots
- Sesame seeds
- Egg wash
- Heat oil in a large pot then sauté the onions, garlic and bouquet Garni until the onions soften.
- Add the chicken spice, curry paste, stock cubes, wine & water.
- Add the chicken & simmer for 2-3 hours on a low temperature until the chicken softens. Once the chicken is cooked add the carrots, celery and baby onions, simmer until the vegetables are tender then remove from the heat & set aside.
- Place the cooked chicken, gravy & vegetables into miniature potpie pots, top with the puff pastry then brush with egg wash and sprinkle the sesame seeds on top.
- Bake @ 200 C for 15-20 minutes or until the puff pastry is golden brown and crispy.
- Hard Body chickens or Umleqwa (IsiKhosa) have tougher meat and harder bones.
- These birds are suited to long & slow cooking methods.
- These chickens are supposed to be true free range chickens that walk around for aging their own food from the Earth. For this reason they have a stronger flavour.
- You can use a pressure cooker to cut down the cooking time. Just use less water than you would if you are cooking on the stove.