A slow-simmered South African classic — made completely keto. Tender chicken thighs, smoky bacon, and seasonal vegetables cooked low and slow in a cast iron potjie pot for the ultimate autumn comfort meal.
Prep Time:
20
Cook Time:
90
Serves:
6
Level:
Ingredients
1.5 kg chicken thighs, bone-in and skin-on
200 g streaky bacon, roughly chopped
2 tbsp olive oil or coconut oil
1 large onion, roughly chopped
4 garlic cloves, minced
1 red pepper, diced
250 g brown mushrooms, halved
200 g baby marrows (zucchini), sliced into rounds
200 g green beans, trimmed
2 tbsp tomato paste
250 ml chicken stock
125 ml dry white wine (or extra chicken stock)
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped, to serve
Preparation
1. Heat your potjie pot or heavy-based Dutch oven over medium-high heat. Add the oil and brown the chicken thighs in batches, skin-side down first, until golden. Set aside.
2. In the same pot, fry the bacon until crispy. Remove and set aside with the chicken.
3. Sauté the onion in the remaining fat for 3–4 minutes until soft and translucent. Add the garlic and red pepper, and cook for another 2 minutes.
4. Stir in the tomato paste, smoked paprika, coriander, and thyme. Cook for 1 minute until fragrant.
5. Return the chicken and bacon to the pot. Pour in the chicken stock and white wine. Season generously with salt and pepper.
6. Layer the mushrooms, baby marrows, and green beans on top of the chicken — do not stir.
7. Cover tightly and simmer on low heat for 60–90 minutes until the chicken is cooked through and falling off the bone. Check occasionally to ensure there is enough liquid — add a splash of stock if needed.
8. Taste and adjust seasoning. Garnish with fresh parsley and serve hot with cauliflower rice or a crisp green salad.
Tips
The potjie (pronounced 'poi-key') is one of South Africa's most beloved cooking traditions — a slow-cooked stew made in a round, three-legged cast iron pot over an open fire or gas flame. This keto version swaps out potatoes and carrots for mushrooms, baby marrows, and green beans, keeping all the warmth and depth of flavour while keeping your carbs beautifully low. Tip: Resist the urge to stir — a true potjie is layered and left alone to steam from the bottom up. Serve with cauliflower rice or a crisp green salad. This dish is even better the next day, so make extra!
Nutritional Values
| Nutrient | Per Serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 35 g |
| Net Carbohydrates | 6 g |
| Protein | 38 g |