Not only is this chicken potjie with mabela the perfect meal for Sunday get-togethers, but it will also help you hone your skills to become the potjie master!

SERVES 8 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the chicken potjie
8 chicken pieces
¼ tbsp flour
1 tbsp olive oil
3–4 cups chicken stock
250 g carrots, chopped
250 g baby onions, halved
2 tsp dried thyme (or 6 sprigs)
½ cup cream
For the mabela
300 g coarse mabela
800 ml chicken stock
2 tbsp butter

METHOD
For the chicken potjie
1. Toss chicken pieces in the flour to coat. Set aside any excess flour.
2. Heat oil in a pot over high heat. Fry the chicken pieces, skin-side down, for 4–5 minutes on each side until browned.
3. Add stock, carrots, onions and thyme. Season and bring to a low simmer for 35–40 minutes, until the vegetables are tender and the chicken is cooked. Add more stock if it gets too dry.
4. Use the remaining flour to make a slurry with a small amount of water. Stir into the pot, then add the cream. Cook for 5 minutes.
For the mabela
1. Mix the mabela with just enough cold water to form a paste.
2. Bring the stock to the boil. Add mabela paste while stirring. Keep stirring until it is fully incorporated. Cover and simmer for 20 minutes.
3. Serve with butter.

Recipe & styling: Amerae Vercueil
Photography: Sean Dollery // HMimages.co.za