Holiday Chicken

 

Holiday Chicken

(using a solar cooker and an optional backup source of heat)

This recipe is based on a potjie recipe by the Van Rooyens of Garsfontein. (1) The lemon peel adds zest to the dish. The recipe serves 4-6 people and can be served with a fresh salad and homemade bread. A flat cast iron pot or other black pot can be used.

Sauce

500ml low fat natural yoghurt

250ml dry white wine

10ml dried thyme

10ml grated lemon peel

1 packet cream of mushroom or cream of chicken soup powder.

Salt to taste

4 -6 deboned skinless chicken fillets

1 large onion, chopped

2 green peppers, chopped

1 small packet button mushrooms sliced in half

½ cup rice

200-300g sliced carrots

2 baby potatoes per person, cut in half

100g dried apricots

200g frozen casserole vegetables or green beans

Whisk the sauce ingredients together. Brown onions , chicken and green pepper in a little oil in a cast iron pot on electric stove or gas stove or Bioheat stove(optional). Add the rest of the ingredients. Pour the sauce over the top and replace the lid.

Place the pot in a solar cooker in the sun before 10am and leave until the potatoes are soft (3-5 hours depending on the weather). Can be placed in the sun before work and retrieved after. The solar cooker must then face north in that case. Serve with fresh bread and a green salad.

1. “Potjiekos” by Marlene Hammann published by Human and Rousseau pg 15