Ingredients

Method

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

Method

Ingredients

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