Annie's Sweet Mango Bushveld Chicken Potjie

Ingredients

• 1.5 kg Free-Range Chicken Thighs & Drumsticks (Butchery)
• 5 tbsp Annie Brandt Sweet Mango Chilli Sauce (Pantry)
• 250 ml Fresh Cream or Coconut Cream (Dairy)
• 375 ml Dry White Wine (Chenin Blanc) (Pantry)
• 800 g Baby Potatoes, scrubbed (Produce)
• 3 Sweetcorn Cobs, sliced into wheels (Produce)
• 2 medium Leeks, chopped (Produce)
• 200 g Tenderstem Broccoli (Produce)
• 3 cloves Fresh Garlic, minced (Produce)
• 2 tbsp Butter (Pantry)
• Fresh Coriander, chopped for garnish (Produce)

Cooking Steps

1. Brown the Chicken 15m

   Melt butter in cast iron potjie over medium-hot coals. Brown chicken pieces skin-side down until golden and crispy. Remove chicken.

2. Saut� Leeks & Annie's Mango Glaze 10m

   Add sliced leeks and garlic to the rendered chicken drippings. Stir in 3 tbsp Annie Brandt Sweet Mango Chilli Sauce and deglaze with Chenin Blanc.

3. Layer Potatoes & Sweetcorn 10m

   Return chicken into the aromatic base. Arrange baby potatoes and sweetcorn wheels over the chicken. Pour in chicken broth.

4. Slow Simmer over Mellow Coals 55m

   Cover tightly and simmer over mild coals for 55 minutes without stirring until potatoes are tender and chicken falls off bone.

5. Stir Cream & Top with Mango Chilli 20m

   Tuck tenderstem broccoli into the steam vents. Stir fresh cream gently into the bubbling gravy. Drizzle remaining 2 tbsp Annie Brandt Sweet Mango Chilli Sauce over top. Simmer 15 mins and serve.