Lockdown Recipe of the Day: Chicken & Pears Potjie

Lockdown Recipe of the Day: Chicken & Pears Potjie
Chicken & Pears Potjie. (Photo: Tony Jackman)

Take advantage of an early spring afternoon and get a potjie going, even if you’re indoors working. Once it’s on the go, you only need to pop out once in a while to check that it has enough coals to keep cooking.


8 chicken portions

200 g dried pears

1 onion, chopped

3 garlic cloves, chopped

2 Tbs coconut oil

400g chopped tomatoes

1 cinnamon stick

6 cardamom pods

1 tsp ground ginger

1 tsp ground cumin

100 g basmati rice

Salt to taste

Pepper to taste

Handful parsley, chopped


Heat a clean, dry potjie over hot coals. Melt the coconut oil in it and add the onion and garlic, cinnamon stick and cardamom pods. Simmer for 5 minutes, then add the ground spices. Braise for a few minutes, then add the chicken pieces and cook for 5 minutes, stirring to coat them in the onion mix. Add the chopped tomatoes and the pears. Season to taste with salt and pepper, stir, put the lid on and simmer for 2 hours. Keep a few hot coals under the pot and a few on the lid at all times. After an hour, add the rice, stir and cover and continue cooking. Stir in chopped parsley and serve. DM/TGIFood

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