All the wholesome comfort of roast chicken, but with a Tex-Mex twist! Radiant colours and flavours from Cajun-spiced chicken pieces, hearty bean salsa, warm bulgur salad, and fresh mint dressing.
SUNRISE CAJUN ROAST CHICKEN
SUNRISE CAJUN ROAST CHICKEN
with a spicy bean, corn & piquanté pepper salsa
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bulgur Wheat
- Chicken
- Corn
- Cucumber
- Free-range Chicken Pieces
- Fresh Mint
- Green Leaves
- Kidney Beans
- Lime
- NOMU Cajun Rub
- Pickled Piquanté Peppers
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
CRISPY CAJUN CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Cajun Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BRILLIANT BULGUR
Using a shallow bowl, submerge the bulgur wheat and vegetable stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
LIME & MINT DRESSING
Time to make the minty, zesty dressing! In a bowl, combine 1 tbsp of olive oil with some lime juice to taste. Mix in three-quarters of the chopped mint and season to taste. Set aside for serving.
SPICY BEAN SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, add the drained kidney beans, sliced piquanté peppers, and corn to the pan. Add the remaining Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
ZEST IT UP
Once the bulgur wheat is cooked, stir through the diced cucumber and some lime zest to taste.
DEVOUR!
Make a bed of rinsed green leaves, top with a mound of zesty bulgur, and smother in spicy bean salsa. Lay over the Cajun chicken pieces and drizzle with some juices from the roasting tray, if you’d like. Pour over the mint-lime dressing and garnish with the remaining chopped mint. It’s time to tuck in!
Free-Range Chicken Pieces - 2
Lime - 1
Green Leaves - 20g
Fresh Mint - 4g
Bulgur Wheat - 100ml
Vegetable Stock - 5ml
Pickled Piquanté Peppers - 25g
NOMU Cajun Rub - 10ml
Corn - 50g
Kidney Beans - 60g
Cucumber - 50g
CRISPY CAJUN CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Cajun Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BRILLIANT BULGUR
Using a shallow bowl, submerge the bulgur wheat and vegetable stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
LIME & MINT DRESSING
Time to make the minty, zesty dressing! In a bowl, combine 2 tbsp of olive oil with some lime juice to taste. Mix in three-quarters of the chopped mint and season to taste. Set aside for serving.
SPICY BEAN SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, add the drained kidney beans, sliced piquanté peppers, and corn to the pan. Add the remaining Cajun Rub to taste and sauté for 3-4 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
ZEST IT UP
Once the bulgur wheat is cooked, stir through the diced cucumber and some lime zest to taste.
DEVOUR!
Make a bed of rinsed green leaves, top with a mound of zesty bulgur, and smother in spicy bean salsa. Lay over the Cajun chicken pieces and drizzle with some juices from the roasting tray, if you’d like. Pour over the mint-lime dressing and garnish with the remaining chopped mint. It’s time to tuck in!
Free-Range Chicken Pieces - 4
Fresh Mint - 8g
Lime - 1
Green Leaves - 40g
NOMU Cajun Rub - 20ml
Cucumber - 100g
Pickled Piquanté Peppers - 50g
Bulgur Wheat - 200ml
Corn - 100g
Vegetable Stock - 10ml
Kidney Beans - 120g
CRISPY CAJUN CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Cajun Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BRILLIANT BULGUR
Using a shallow bowl, submerge the bulgur wheat and vegetable stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
LIME & MINT DRESSING
Time to make the minty, zesty dressing! In a bowl, combine 2 tbsp of olive oil with some lime juice to taste. Mix in three-quarters of the chopped mint and season to taste. Set aside for serving.
SPICY BEAN SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, add the drained kidney beans, sliced piquanté peppers, and corn to the pan. Add the remaining Cajun Rub to taste and sauté for 3-4 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
ZEST IT UP
Once the bulgur wheat is cooked, stir through the diced cucumber and some lime zest to taste.
DEVOUR!
Make a bed of rinsed green leaves, top with a mound of zesty bulgur, and smother in spicy bean salsa. Lay over the Cajun chicken pieces and drizzle with some juices from the roasting tray, if you’d like. Pour over the mint-lime dressing and garnish with the remaining chopped mint. It’s time to tuck in!
Free-Range Chicken Pieces - 4
Fresh Mint - 8g
Lime - 1
Green Leaves - 40g
NOMU Cajun Rub - 20ml
Cucumber - 100g
Pickled Piquanté Peppers - 50g
Bulgur Wheat - 200ml
Corn - 100g
Vegetable Stock - 10ml
Kidney Beans - 120g
CRISPY CAJUN CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, half of the Cajun Rub to taste, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
BRILLIANT BULGUR
Using a shallow bowl, submerge the bulgur wheat and vegetable stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
LIME & MINT DRESSING
Time to make the minty, zesty dressing! In a bowl, combine 4 tbsp of olive oil with some lime juice to taste. Mix in three-quarters of the chopped mint and season to taste. Set aside for serving.
SPICY BEAN SALSA
Place a pan over a medium heat with a drizzle of oil. When hot, add the drained kidney beans, sliced piquanté peppers, and corn to the pan. Add the remaining Cajun Rub to taste and sauté for 4-5 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
ZEST IT UP
Once the bulgur wheat is cooked, stir through the diced cucumber and some lime zest to taste.
DEVOUR!
Make a bed of rinsed green leaves, top with a mound of zesty bulgur, and smother in spicy bean salsa. Lay over the Cajun chicken pieces and drizzle with some juices from the roasting tray, if you’d like. Pour over the mint-lime dressing and garnish with the remaining chopped mint. It’s time to tuck in!
Free-Range Chicken Pieces - 8
Lime - 2
Fresh Mint - 15g
Green Leaves - 80g
Kidney Beans - 240g
Pickled Piquanté Peppers - 100g
Corn - 200g
NOMU Cajun Rub - 40ml
Bulgur Wheat - 400ml
Vegetable Stock - 20ml
Cucumber - 200g
Woolies Products in this dish
