The best chicken potjiekos recipe?

As we all know, there are many things taken unbelievably seriously in South Africa and in the category of South African cooking, braaiing and potjiekos definitely top the list.
Having grown up with wholesome and unfussy ‘boerekos’, I am well aware of all the debates that can stem from claiming the perfect recipe or which ‘secret ingredients’ work best. It is for this reason that I won’t declare this to be the best chicken potjiekos recipe, but what I will say is that it comes close!

Easy, simple and delicious. And my secret ingredient? The company of good friends and family while waiting for the wonderful end result.

Ingredients (serves 6):
1 tbsp cooking oil
8 chicken thighs
2 onions, sliced
1 clove of garlic, crushed
4 carrots, sliced
1 or 2 medium sweet potatoes, sliced
3 medium potatoes, sliced
350g green beans, topped and tailed
1 small butternut, diced
250g white button mushrooms, halved
250g dried peaches
2 tsp of coarse sea salt
2 cups of white wine
1 tbsp freshly-ground black pepper
1 stick of cinnamon
2 bay leaves
Method:
1. Make yourself a good fire and prepare your coals.
2. Heat the oil in a potjie over moderate coals and brown the chicken. Add the onion and garlic, frying until the onion is translucent.
3. Layer the vegetables on top of the chicken and season with salt.
4. Combine the wine, black pepper, cinnamon and bay leaves, and pour over the chicken and vegetables.

5. Cover and simmer over low coals for 1 hour or until the chicken is tender (check the amount of liquid in the pot from time to time, adding more if required). A golden rule of potjiekos is not to stir it, so resist the urge for best results.
Serve hot with fluffy rice or freshly baked bread and there you have it, easy and heart-warming South African grub.

What’s your secret ingredient for a great potjiekos?