Chicken Potjie roast chicken with pineapple and sultanas

Name: Chicken Potjie roast chicken with pineapple and sultanas
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg; let the butcher cut it up); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 100 g Almond kernels with skin; 100 g Sultanas; 200 ml Vegetable broth; 1 (approx. 800 g) small pineapple; 1 red onion

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg; let the butcher cut it up)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
100 g Almond kernels with skin
100 g Sultanas
200 ml Vegetable broth
1 (approx. 800 g) small pineapple
1 red onion

Directions

1
Wash chicken parts, dab dry and season with salt and pepper. Heat the oil in a frying pan. Fry the chicken parts for about 15 minutes, turning them over. Rinse sultanas. Chop the almonds coarsely. Add broth, sultanas and almonds to the chicken and braise covered for about 1 1/2 hours. Turn the chicken parts in between.
2
Clean and peel the pineapple, quarter it lengthwise and cut into slices. Peel and chop onion. Add pineapple and onion to the meat about 30 minutes before the end of the cooking time. Season to taste with salt and pepper. Arrange on a plate. Rice tastes good with it
3
Preparation time approx. 1 hour 50 minutes