Peka

Ingredients

• 3 lb bone-in chicken and lamb pieces, mixed
• 4 potatoes, quartered
• 2 onions, quartered
• 1 red bell pepper, chunked
• 4 cloves garlic, smashed
• 1/3 cup olive oil
• 1 sprig rosemary
• 2 bay leaves
• Salt and black pepper
• 1/2 cup white wine

Instructions

1. 1Toss the meat and vegetables together with olive oil, garlic, rosemary, bay leaves, salt, and pepper in a large peka pan or Dutch oven.
2. 2Pour the wine over everything.
3. 3Cover with the domed peka lid, or a tight-fitting lid, and place over hot coals or in a very hot oven, traditionally covered further with hot embers.
4. 4Cook for about 1 1/2 to 2 hours, checking occasionally, until the meat is very tender and the potatoes are cooked through.
5. 5Remove the lid carefully in the last 15 minutes to let the top brown.
6. 6Serve directly from the pan, family-style.

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