Braise washed chicken pieces in a pot with a
knob of butter, sliced garlic (amount depends on
how much chicken is being prepared), liberal
amount of thyme leaves and salt on medium-low
heat. When chicken is almost cooked, add in the
butternut and let it cook. Add a little water if
necessary. Further thyme leaves may be added
for more flavour (as this is the main flavour of the
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Serve with Roti/Bread.
For the garlic, generally use 1 clove for every 2
pieces of chicken.