Upside-down Peri Peri Chicken Potjie

Turn up the flavor with our Upside-down Peri Peri Chicken Potjie - a succulent chicken dish cooked to perfection, infused with peri peri goodness for a uniquely satisfying dining experience.

15 Mins
4 Serving(s)
Ingredients
  1. 1 (about 1.2 kg) whole chicken
  2. 30 ml (2 Tbsp) olive oil
  3. 1 large onion, coarsely chopped
  4. 2 cloves garlic, crushed
  5. 125 g baby marrows or patty pans, sliced
  6. 2 medium sweet potatoes, peeled and cut into slices
  7. 3 medium carrots, peeled and cut into slices
  8. 125 g butternut, cut into chunks
  9. 60 ml (¼ cup) chicken stock
  10. 125 ml (½ cup) Spur Peri-Peri Sauce
  11. 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
  12. Freshly ground black pepper to taste
Method
  1. Spatchcock the chicken. Chargrill the chicken on the inside by placing over the flames for 5 - 8 minutes, until starting to brown
  2. Place a flat based, medium cast-iron pot over moderate coals. Heat oil and sauté onions and garlic until soft.
  3. Start adding vegetables from the softest to hardest - baby marrows, sweet potatoes, carrots and butternut. Mix stock, Spur Peri-Peri Sauce, rosemary, seasoning, pepper and pour over chicken.
  4. Remove pot from coals and place on a flat surface.
  5. Top vegetables with chicken, skin-side towards lid. Cover with lid. Stack moderate coals on top, covering lid completely. Leave pot for 1¼ hours. Add more coals if needed. Remove all burnt-out coals from lid before opening and serving.
Variations
  1. Use a sharp knife or kitchen scissors to cut the chicken along the centre back, from neck to tail.

YOU WILL NEED

Peri-Peri Sauce

400ml

Recipes