Noodle and Chicken Potjie

Ingredients

• 8 chicken breasts or thighs

• salt and pepper to taste

• 30 ml cooking oil

• 2 celery sticks, chopped

• 2 tomatoes, sliced

• 1 green pepper, cut lengthwise

• 250 g whole button mushrooms

• 250 ml onion grass, chopped

• 15 ml parsley, finely chopped

• 10 ml mixed herbs

• 500 ml uncooked shell noodles

• 5 ml ground black pepper

• 3 ml dried rosemary

• 250 ml dry white wine

• 250 ml grated cheddar cheese

Method

1. Spice the chicken with the salt and pepper.

2. Heat the oil in the pot and brown the chicken, a few pieces at a time, until golden brown.

3. Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.

4. Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients.

5. Cover with the lid and allow to simmer for about 1 hour.

6. Sprinkle the cheese over and allow to simmer for a final 20 minutes.

Tip

Adding liquid to a potjie - The pot builds up its own steam, so take care not to add too much liquid as this can result in a watery potjie. The liquid should not be visible, and only once the potjie is done will the liquid bubble to the top. If the pot is too watery, take the lid off for a few minutes and allow it to boil rapidly.