repliche orologi

Upside-down Peri Peri Chicken Potjie


Something different from the traditional potjies. Here the heat gets distributed by coals from the top, cooking the chicken deliciously flavourful and crisp.


  • 1 (about 1.2 kg) whole chicken
  • 30 ml (2 Tbsp) olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 125 g baby marrows or patty pans, sliced
  • 2 medium sweet potatoes, peeled and cut into slices
  • 3 medium carrots, peeled and cut into slices
  • 125 g butternut, cut into chunks
  • 60 ml (¼ cup) chicken stock
  • 125 ml (½ cup) Spur Peri-Peri Sauce
  • 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
  • 5ml (1 tsp) Spur Lemon & Peri Peri Spice
  • Freshly ground black pepper to taste


  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. Rub Spur Lemon & Peri Peri Spice over chicken and 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.

To spatchcock a chicken

  • Use a sharp knife or kitchen scissors to cut the chicken along the centre back, from neck to tail.