Chicken and Egg Potjie with Dombolo

Serves 6 (for less than R150)

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Ingredients:

For the potjie

• Sunflower oil, for frying
• 8 chicken pieces
• Salt and pepper
• 2 onions, chopped
• 3 carrots, cut into 3cm pieces
• 3 garlic cloves, crushed
• 25 L (5 cups) hot chicken stock
• 2 sprigs thyme + extra
• 2 eggs, beaten
• 60 ml (¼ cup) chutney

For the dumplings

• 500 ml (2 cups) self-raising flour
• 5 ml (1 tsp) salt
• 2 eggs, beaten
• 125 ml (½ cup) milk

Method:

1. For the potjie, heat a splash of oil in a 23cm flat-bottomed cast iron potjie over medium-hot coals and fry the chicken for about 5 minutes or until browned all over. Season with salt and pepper.
2. Stir through the onions and fry for 5 minutes until browned. Add the carrots, garlic, 1 L (4 cups) of the stock and thyme. Bring to a simmer, cover with a lid and cook for about 45 minutes or until tender.
3. Slowly add the eggs into the remaining 250 ml (1 cup) hot stock while beating to create small egg drops. Stir in the chutney and add to the potjie. Bring to a simmer.
4. For the dumplings, combine the flour and salt. Make a well in the center and stir in the eggs and milk with a fork until just combined (the dough will be sticky).
5. Use two tablespoons to scoop balls of the dough onto the top of the stew. Cook, covered for about 15 minutes or until dumplings are cooked. Serve sprinkled with extra thyme.

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Dombolo – steam bread or dumplings.