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Lemon Cream Chicken

Lemon Cream Chicken

Spruce up your chicken dinner with this deliciously creamy, lemony, garlic twist.


30 ml olive oil
8 deboned chicken thighs
1 large onion (finely chopped)
1 & 1/2 cup chicken stock
3 tbsp fresh lemon juice
1 tbsp crushed garlic
1/4 cup cream
2 tbsp butter
3 tbsp chopped parsley
2 tsp lemon zest
lemon slices – cut into quarters
salt & pepper (to taste)


Lemon Cream Chicken – Method

Pack 10 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going. We used a no 10 Best Duty flat bottom pot which nestles nicely into the PotjieKing.

  • Pour the olive oil into the potjie pot and fry the thighs with a little sprinkle of salt.
  • Remove the chicken and set aside. Don’t worry if it isn’t totally cooked as we are going to cook it some more in the sauce later.
  • Fry the finely chopped onions until they have a bit of colour too then add in the chicken broth, lemon juice and garlic.
  • Cook for 10 minutes or so.
  • Remove the potjie pot from your PotjieKing. Once the sauce has stopped bubbling, slowly pour in the cream while stirring.
  • Place the chicken back into the pot and spoon sauce over the top of the thighs.
  • Place the braai grid onto your PotjieKing and set the potjie pot on the braai grid.
  • This will reduce the heat as we don’t want the sauce to boil once the cream has been added.
  • Allow to cook on a low heat for another 5 or so minutes.
  • Remove the potjie pot from the heat and stir in the butter. Add salt and pepper to taste.
  • Sprinkle the lemon zest, chopped parsley and lemon slices over the top.

Serve with rice or mashed potato.




PotjieKing – Feeding Adventure Since 2008