eCook Meal
SUNRISE CAJUN ROAST CHICKEN
with a spicy bean, corn & piquanté pepper salsa
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R150.62
for 4 servings · R37.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Free-Range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pickled Piquanté Peppers
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SUNRISE CAJUN ROAST CHICKEN?
The preparation time for SUNRISE CAJUN ROAST CHICKEN with a spicy bean, corn & piquanté pepper salsa is between 20 and 30 minutes.
What is the total time required to make SUNRISE CAJUN ROAST CHICKEN with a spicy bean, corn & piquanté pepper salsa?
The total time required to make SUNRISE CAJUN ROAST CHICKEN with a spicy bean, corn & piquanté pepper salsa is between 35 and 50 minutes.
How many servings does SUNRISE CAJUN ROAST CHICKEN provide?
4 servings
What are the main ingredients in SUNRISE CAJUN ROAST CHICKEN?
Bulgur Wheat, Chicken, Corn, Cucumber, Fresh Mint, Green Leaves, Kidney Beans, Lime, NOMU Cajun Rub, Pickled Piquanté Peppers, Vegetable Stock
What is the nutritional information of SUNRISE CAJUN ROAST CHICKEN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SUNRISE CAJUN ROAST CHICKEN?
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. 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. 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! ZEST IT UP: Once the bulgur wheat is cooked, stir through the diced cucumber and some lime zest to taste. 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.
What should be prepared from my kitchen to make SUNRISE CAJUN ROAST CHICKEN?
Bulgur Wheat, Chicken, Corn, Cucumber, Fresh Mint, Green Leaves, Kidney Beans, Lime, NOMU Cajun Rub, Pickled Piquanté Peppers, Vegetable Stock
How many calories does SUNRISE CAJUN ROAST CHICKEN have?
calories
How much fat content does SUNRISE CAJUN ROAST CHICKEN have?
grams