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Chicken Potjie with Dumplings
Chicken Potjie with Dumplings is a traditional Botswanan recipe for a classic stew of chicken, mixed vegetables and flour dumplings. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Chicken Potjie with Dumplings.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesFowl RecipesVegetable RecipesBotswana Recipes
This recipe shows the Dutch and British influences on Botswana. A classic South African cape Dutch style potjekos cooked with British-style dumplings. Squashes in Botswana tend to be green and grown on long vines. The most typical ones (excluding cucumbers and bitter gourds) are globe squashes, long oval squashes and darker green avocado-shaped squashes.
Ingredients:
250g button mushrooms
4 green globe squashes
1 green bell pepper, chopped
1 ear of mealie maze (white corn)
1 carrot, finely diced
2 medium onions, chopped
2 garlic cloves, chopped
1 celery stick, diced
4 chicken legs
4 chicken thighs
3 thick rashers of bacon
1 hot chilli, finely chopped
200ml cream
2 tsp salt
1/2 tsp black pepper
1/2 tsp each of dried thyme and sage (crumble the sage)
250ml white wine
250ml of chicken stock
1 batch
yeasted matlebekwane dumplings
Method:
Place a large cast iron casserole (Dutch oven) over medium heat. Add 4 tablespoons of oil and use to fry the chicken until nicely coloured all over. Remove the chicken and set aside.
Finely dice the bacon and add to the oil remaining in the pan. Fry until the bacon is lightly browned and has rendered its fat. Remove with a slotted spoon and set aside. Now add the the onions, garlic, chilli, celery, green bell pepper, and carrot to the fat then season with the salt and pepper, and cook for about 10 minutes, stirring regularly, until the vegetables have softened.
Add the chicken pieces back into the pot, then pour in the wine and stock. Bring back to a simmer, cover the pot, and let it cook over low heat for an hour.
At this point add in all the other vegetables; the mushrooms can be left whole or halved, the squash sliced into bite sized pieces, the corn kernels sliced from the cob. Scatter over the dried thyme and sage, mix well to combine then bring back to a simmer, cover, and cook 30 minutes.
The vegetables should be nice and soft by the end of this time, and their liquid should have added to the volume of the stock. This is the point it's about 30 minutes before the stew is due to be ready. You should now nestle the Matlebekwane dumplings using a spoon to lift them and sit them in the stew. Cover the pot and cook for 10 minutes.
Add the cream and gently stir it through, then cover the pot and cook another 20 minutes. To serve, divide into serving bowls, making sure you add a couple of dumplings and a chicken thigh and leg per person.
