Creamy Peri-Peri & Sweet Corn Chicken Potjie

Ingredients

• 1.5 kg Bone-in Chicken Thighs & Drumsticks (Butchery)
• 200 g Rindless Streaky Bacon (chopped) (Butchery)
• 30 ml Sunflower Oil (Pantry)
• 2 large Brown Onions (diced) (Produce)
• 4 cloves Garlic (minced) (Produce)
• 15 g Fresh Ginger (grated) (Produce)
• 60 ml Mild Peri-Peri Sauce (Pantry)
• 1 tbsp Smoked Paprika (Pantry)
• 250 ml Prepared Chicken Stock (Pantry)
• 3 cobs Fresh Sweet Corn (cut into rounds) (Produce)
• 250 g Button Mushrooms (halved) (Produce)
• 1 large Red Bell Pepper (sliced) (Produce)
• 250 ml Heavy Cream (Dairy)
• 125 g Plain Cream Cheese (Dairy)
• 1 handful Fresh Coriander (chopped) (Produce)
• 10 g Coarse Sea Salt & Black Pepper (Pantry)

Cooking Steps

1. Prepare the Charcoal & Heat Potjie 10m

   Prepare a moderate wood fire or charcoal bed. Place your No. 3 cast-iron potjie over warm coals. Add the sunflower oil and chopped bacon, frying until the bacon is crispy and has rendered its rich fats.

2. Brown the Chicken 15m

   Season the chicken pieces with salt, pepper, and smoked paprika. Fry the chicken in batches in the hot bacon fat until golden brown on all sides. Remove the chicken temporarily and set aside.

3. Build the Flavor Base 10m

   Add the diced onions, minced garlic, and grated ginger to the pot. Sauté until soft and translucent. Stir in the mild peri-peri sauce, scraping up any browned delicious bits stuck to the bottom of the pot.

4. Layer the Potjie 10m

   Return the browned chicken pieces and bacon to the pot. Pour over the chicken stock. Layer the sweet corn rounds, red bell pepper slices, and button mushrooms directly on top of the chicken. Do NOT stir the layers.

5. Slow Simmer over Low Heat 45m

   Cover with the heavy cast-iron lid. Adjust coals underneath so the pot simmer gently at 1 to 2 bubbles per second. Let it slowly cook undisturbed for 45 minutes without removing the lid.

6. Add the Cream & Serve 15m

   Whisk the cream cheese and heavy cream together until smooth. Uncover the potjie and gently pour the cream mixture over the top. Simmer uncovered for 15 minutes to allow the sauce to thicken into a luxurious gravy. Garnish with chopped coriander and serve hot with fresh potbrood or savory rice.