Turkey potjie
Ingredients
- 1½ - 2 kg turkey breasts or thights
- 2 onions, chopped
- 3 cloves garlic, sliced
- 1 whole cinnamon stick
- 4 cloves
- cup oil
- ½ cup dry white wine
- 1 cup baby potatoes
- 1 handful of parsley
- 1 cup carrots
- 1 cup cabbage or spinach
- Salt and pepper to taste
Preparation
Cut meat into 5-7cm chunks. Place potjie* pot over high heat. Pour in half of the oil, fry the onions,garlic, cinnamon and cloves to release the fragrance. Brown the meat a few pieces at a time, otherwise the juice from the meat will make it too soupy. Remove the meat and set it aside once you have browned all the pieces of meat evenly. Pour the remaining oil into the pot. When it is hot, line the bottom with the baby potatoes, then parsley, carrots, browned meat, and lastly the leafy greens and the wine. Season each layer
of ingredients to your liking. Turn the heat down to medium and cook for 20-30 minutes. Serve hot with any one of the salsas in this cook book.
Serves 4-6.
*Alternatively, use a deep cast-iron casserole dish.