Namibia

Chicken Potjie:



First I browned the chicken:



Next I added thyme, bay leaves, allspice, and 3 tablespoons of commercially prepared mango chutney. Then I layered on the sliced carrots and potatoes, then topped with whole button mushrooms.



I added a half cup of chicken broth, covered and simmered for an hour and a half.



Finished product:



This was wonderful. I'm now used to the African recipes making large amounts of food, and so expected leftovers. It has just the right amount of spice - I was stingy with them per the recipe - and the chutney gave it a very nice sweet/tart balance. It was very good as left overs for lunch as well.