Potjie veg mix

Traditionally a potjie is a 3-legged cast iron pot. Wipe the inside with a kitchen towel dipped in olive or macadamia oil. Rinse your rice 3 x, add to the pot. Brown the meat and place on top of the rice. Bone-in tastes best. Add chicken stock to cover the rice and meat. Upend the potjie pack on one hand to hold it back. Let go inside the pot so that the veg spill out in the opposite order it was packed. Hard veg will be at the bottom and soft veg will be at the top. Spice and flavour to taste, add some fresh herbs like rosemary (sparingly!) and thyme or sage, even mint. Simmer slowly until moisture is sufficiently reduced.
Do not stir!
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