Main Meals

Loadshedding one-pot chicken

20 minutes

“With 30 minutes of cooking time before you leave it to stand for three hours, this Spanish- inspired chicken pot is a great energy-saver. Make it in the morning before work and it will be ready to eat during your evening loadshedding slot. Just make the couscous and you’re good to go!” – Hannah Lewry

Wine/Spirit Pairing
Spier Creative Block 2 Chenin Blanc

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  • 210 g Woolworths smoked Spanish chorizo pork sausage, skin removed and diced
  • 3 T olive oil
  • 1 head garlic
  • 2 t ground cumin, toasted
  • 1 T coriander seeds, toasted
  • 1 t red chilli flakes
  • 3 bay leaves
  • 4–6 leeks, cut into large chunks
  • 2 sachets Woolworths chicken stock concentrate
  • 4–6 cups water
  • 1.3 kg whole free-range chicken
  • 160 g pearl couscous
  • parsley, chopped, to garnish

1. Place the chorizo into a 26 cm cast-iron saucepan and fry in the olive oil over a medium to low heat. Once the oil starts to change colour, add 4 cloves chopped garlic and fry for 1–2 minutes.

2. Remove the chorizo and garlic from the pan along with some of the oil. Reserve half for the leftovers recipe and chill. Add the remaining garlic, the cumin, coriander and chilli flakes. Fry for a further minute or two, then add the remaining ingredients except the chicken, couscous and parsley. Bring to the boil and cook for 10 minutes.

3. Add the chicken to the pot, breast side down. Bring to the boil and cook for 15 minutes. Cover with a tight-fitting lid, turn off the heat and cook in the residual heat for 3–4 hours, covered. Do not remove the lid as the heat will escape and the chicken won’t cook through.

4. Remove the chicken from the pot. Remove the breasts and set aside for the leftovers recipe. Shred the rest of the chicken, discarding the skin and bones. Strain the cooking liquid and set aside. Discard the aromatics, but keep the leeks.

5. Return 11⁄2 cups of the cooking liquid to the pan and add the couscous. Reserve the remaining cooking liquid. Once the couscous is cooked, divide between bowls, ladle over the broth and top with the shredded chicken and chorizo. Garnish with parsley.

Cook's note: Flavour swap option: Add soya sauce, ginger, chilli and star anise for an Asian- style version of this chicken winner.

Have leftovers? Make shredded chicken over soft polenta. Find the recipe here. 

Find more loadshedding recipes here. 

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

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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