Recipe Method

1. Set up the weber or braai and clean out your large black potjie pot. Wash and chop the vegetables.
2. When your coals are hot enough, heat the pot until it reaches smoking point.
3. Add the oil to the pot. Sprinkle the chicken with the chicken spice and fry them in batches with the onion until golden brown, about 2 minutes a side.
4. Arrange the prepared carrots and potatoes in layers on top of the chicken thighs and drumsticks.
5. Whisk together the chutney and the mayo and stir in the stock. Pour the liquid over the chicken and vegetables and add the thyme sprigs.
6. Place the lid onto the pot, without stirring. Allow to simmer on a low heat for about 1 hour and 20 minutes, or until the chicken is cooked through and the potatoes are just soft. *Chef’s Tip: The secret to a good ‘potjie’ is not stirring the pot while simmering on a low heat.
7. Season to taste with salt and pepper and a dash of lemon juice. Stir slightly without breaking any of the vegetables and simmer, covered, for another 5 minutes.
8. Serve a generous portion of chutney-mayo chicken potjie over fluffy rice.