Chicken potjiekos

Prep time
Cook time

This potjie is absolutely worth the time and effort. Enjoy socialising around the fire!


  • 1x County Fair Braai pack 10 pieces
  • Glug olive oil
  • Salt and milled pepper
  • 2 Tbsp (30ml) ground coriander
  • Vegetable oil for frying
  • ½ bag (150g) baby potatoes, halved
  • 2 punnets (300g) baby butternuts, halved
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • 2 Tbsp (30ml) paprika
  • ¼ cup (60ml) tomato paste
  • 2 Tbsp (30ml) brown sugar
  • 3 cups (750ml) chicken stock
  • 4-6 baby marrows, sliced into thick rounds
  • 1 punnet (200g) baby corn
  • Juice (60ml) of 1 lemon or 2 limes
  • Handful of fresh coriander, chopped


  • Drizzle the chicken with oil and season with salt, pepper and ground coriander.
  • Place a large potjiekos pot over hot coals.
  • Add a generous amount of vegetable oil into the pot and brown chicken in batches for about 3 minutes per side. Remove from the heat and set aside.
  • Brown potatoes and butternut for 2-3 minutes each and remove from the heat and set aside.
  • Add more oil if needed and fry onions for 4-5 minutes.
  • Add garlic and paprika and fry for 2-3 minutes (add a splash of water if needed).
  • Place pot over medium coals, add tomato paste and sugar and cook for 1 minute.
  • Return the chicken, potatoes and butternut to the pot, pour over the stock, cover with a lid and simmer for 25-30 minutes.
  • Add baby marrows and corn, cover with a lid and simmer for another 10 minutes or until the chicken and vegetables are cooked.
  • Season with lemon or lime juice, salt and pepper and stir through fresh coriander.
  • Serve with rice, pap, mash or a side salad.