Chicken, lentil and tomato pot with braaibroodjies

chicken and braaibroodjies
Prep time
Cook time

Few things are more South African than potjiekos and braaibroodjies. This recipe adds a modern twist.


  • 30ml canola oil
  • 1 x County Fair Star Pack
  • 1 onion, sliced
  • Salt and pepper
  • 10ml smoked paprika
  • 10ml dried thyme
  • 2 x 400g tins chopped tomatoes
  • 250ml chicken stock
  • 2 x 400g tins brown lentils
  • 10g parsley, chopped
  • 30g butter, softened
  • 8 slices white bread
  • 250g cheddar cheese, grated
  • 1 tomato, thinly sliced
  • 1 onion, thinly sliced
  • salt and pepper


  •  Heat 15ml oil in a braai pot over medium-high heat.
  •  Add the chicken and brown on all sides. Remove from the pan.
  •  Add the remaining 15ml of oil. Add the onion and cook until softened.
  •  Add a pinch of salt, pepper, paprika and dried thyme. Cook for a further minute, and then add the tomatoes and chicken stock.
  •  Place the chicken pieces back into the pot.
  •  Cook the stew over low heat for about 45 minutes.
  •  Add the drained lentils and cook for a further 15 minutes. Season to taste with salt and pepper.
  •  Top with fresh, chopped parsley before serving.
  • Butter both sides of each piece of bread.
  • Divide the cheddar between four slices, and then top with tomato and onion. Season with salt and pepper and place another piece of plain, buttered bread on top.
  • Place the sandwiches between a closed grid. Grill over medium heat, taking care not to burn the broodjies. Turn occasionally and braai until golden and crispy.
  • Serve the braai pot with the cheesy braaibroodjies.