Main Meals

Baked chicken and ‘nduja

By
21 August 2025
4
Easy
20 minutes
1 hour

“The German Römertopf clay pot, which originated in Roman times, makes slow-cooking a dream. There’s no need for added fats as the clay absorbs the water, steaming the food.” – Abigail Donnelly

Wine/Spirit Pairing
Woolworths Diemersdal Sauvignon Blanc
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Ingredients

Method
  • 1 free-range chicken, butterflied
    • For the “nduja”:

  • 4 cloves garlic
  • 1 cup white wine
  • 2 red chillies, chopped
  • 120 g chorizo, chopped
  • 1 smoked paprika
  • 4 tripe tomatoes, chopped
  • 2 red peppers, chopped
  • lemon juice a squeeze
  • salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the chicken in a Römertopf or ovenproof dish.

2. To make the nduja, blend all the ingredients together and pour over the chicken. Cover and bake for 1 hour.

3. Squeeze over the lemon and season. Serve with savoury rice or fried bread.

Find more chicken recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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