Peanut-and-Coca Cola Chicken Potjie
Ingredients
- 1 whole chicken
- sea salt and freshly ground black pepper, to taste
- 1 butternut, peeled
- 2 x 25 g chicken stock
- 2 T olive oil
- 1 onion, quartered
- 1 large knob ginger, grated
- 4 cloves garlic, crushed
- 1 large pinch chilli flakes
- 1 cup Coca-Cola
- 2 T soya sauce
- 2 T smooth peanut butter
- 1 T miso paste
- 420 g rice
Method
- Break up the chicken into portions. Cut the chicken breasts in half and season well.
- Halve the butternut, remove the seeds and slice thickly.
- Dissolve the stock in 2 cups hot water.
- Heat the oil in a flat-bottomed potjie or casserole dish. Brown the chicken pieces and onion. Stir through the ginger, garlic and chilli flakes and cook for a further minute. Add the butternut and add the stock, Coca-Cola, soya sauce, peanut butter and miso paste.
- Simmer over low coals or in the oven at 180ºC for 1 hour, removing the lid for the last 15 minutes to reduce the sauce.
- Cook the rice until light and fluffy and serve with the potjie.
