Upside-down Peri Peri Chicken Potjie

Turn up the flavor with our Upside-down Peri Peri Chicken Potjie - a succulent chicken dish cooked to perfection, infused with peri peri goodness for a uniquely satisfying dining experience.

15 Mins
4 Serving(s)
  1. 1 (about 1.2 kg) whole chicken
  2. 30 ml (2 Tbsp) olive oil
  3. 1 large onion, coarsely chopped
  4. 2 cloves garlic, crushed
  5. 125 g baby marrows or patty pans, sliced
  6. 2 medium sweet potatoes, peeled and cut into slices
  7. 3 medium carrots, peeled and cut into slices
  8. 125 g butternut, cut into chunks
  9. 60 ml (¼ cup) chicken stock
  10. 125 ml (½ cup) Spur Peri-Peri Sauce
  11. 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
  12. 5ml (1 tsp) Spur Lemon & Peri Peri Spice
  13. 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.
  1. Use a sharp knife or kitchen scissors to cut the chicken along the centre back, from neck to tail.


Peri-Peri Sauce