Chicken Potjie roast chicken with pineapple and sultanas

Name: Chicken Potjie roast chicken with pineapple and sultanas
Yield: 1
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
Zackary Austin

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

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.
2
Rinse the sultanas. ##Almonds## roughly chop. Add broth, sultanas and almonds to the chicken and braise covered for about 1 1/2 hours.
3
Turn the chicken parts over in between. ##Clean and peel the pineapple, quarter it lengthwise and cut into slices. ##Onion## peel and chop. Add pineapple and onion to the meat about 30 minutes before the end of cooking time.
4
Season to taste with salt and pepper. Arrange on a plate. Serve with rice.