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Muffuletta pie

Cooking with

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1 hour

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Loadshedding one-pot chicken

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Shredded chicken over soft polenta

30 minutes

Shredded chicken over soft polenta

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

125 g polenta
reserved chicken cooking liquid
leftover roast chicken, shredded
leftover chorizo
leftover poached leeks
butter, for frying
parsley, chopped, to garnish

Method

1. Cook the polenta according to package instructions using the chicken's cooking liquid – add more water if necessary.

2. Reheat the chorizo in a pan until crispy, adding the shredded chicken to warm through and coat in the chorizo oil.

3. Halve the reserved leeks lengthways and pan-fry in butter until caramelised. Serve the polenta topped with the leeks, chorizo and chicken. Garnish with parsley.

Find the recipe for loadshedding one-pot chicken here.

Find more leftover recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Muffuletta pie

Alfredo ’Shroom Soufra

Pork katsu sandwich

Lemon meringue white hot chocolate

Kale slaw

Braised cauliflower with butter beans

Curried lentils with air-fryer cauliflower bites

Crumbed pork rib-eye steaks

One-bowl chocolate-and-raisin cake

Loadshedding one-pot chicken

Lamb-and-spelt spinach farci

Shredded chicken over soft polenta

Shredded chicken over soft polenta

Ingredients

Method