Weeknight dinner solutions

When time’s tight but flavour still matters, this is your shortcut to a full-on feast without the full-on effort. Think Woolworths perfectly marinated tikka chicken crisped up in the air fryer in just 20 minutes, paired with naan that feels far more “from scratch” than it is. Add a punchy garlic, ginger and coriander raita, and suddenly dinner looks (and tastes) like you planned it all day.

🔪 Easy 
🍽️ 4 
🥣 5 minutes 
⏲️ 20 minutes

📌 Ingredients:

• 750 g Woolworths Tikka Marinated Free Range Chicken Breast Fillets
• 2-pack Woolworths Heat & Eat Garlic Naan Breads

Garlic, Ginger & Coriander Raita:

• 1 cup Woolworths Double Cream Plain Yoghurt
• 1 t Woolworths Ginger & Garlic Paste
• 15 g fresh coriander, chopped
• ½ Woolworths LemonGold® Seedless Lemon, juiced
• Sea salt, season to taste

📌 Cooking instructions:

1. Cook tikka chicken according to package instructions.

2. Heat naan according to package instructions.

3. Combine raita ingredients together, stir and season to taste with sea salt.

4. Serve tikka chicken, naan and raita together.

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Weeknight heroes, rejoice: a golden, fragrant bobotie with fluffy rice, ready in just 10 minutes in the air fryer. Served with all the trimmings and finished off with a sweet, creamy milk tart, it’s classic South African comfort made effortless.

🔪 Easy 
🍽️ 2 
🥣 5 minutes 
⏲️ 10 minutes

📌 Ingredients:

• 680 g Woolworths Bobotie & Yellow Rice
• Woolworths Jalapeño Atchar, to serve
• Woolworths Caramelised Onion Chutney, to serve
• Woolworths Coriander & Garlic Poppadoms, optional to serve

Quick Mango Sambal:

• 160 g Woolworths Mango Snackpot, chopped
• 1 Woolworths African Bird's Eye Chilli, chopped
• 90 g Woolworths Pickled Red Onion Petals, drained

Dessert:

• 600 g Woolworths Milk Tart, to serve for dessert

📌 Cooking instructions:

1. Heat bobotie according to package instructions.

2. Mix mango sambal ingredients together.

3. Serve bobotie with atchar, chutney, mango sambal and poppadoms.

4. Enjoy the milk tart for dessert for a sweet finish.

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No need to wait for the weekend. Woolies ready-to-braai chicken espatadas turn a simple weeknight into a proper braai feast. Serve with a delicious potato and green veg salad and enjoy!

🔪 Easy 
🍽️ 2 
🥣 10 minutes 
⏲️ 30 - 45 minutes

📌 Ingredients:

• 1 x 800 g Free Range Sundried Tomato Chicken Espetadas
• 1 x 290 g Baby Potatoes & Green Veg
• 4 T Honey & Mustard Mayonnaise
• Salt and pepper, to taste

📌 Cooking instructions:

1. Cook espatadas according to package instructions.

2. Cook veg according to package instructions. Mix through mayonnaise and season with salt and pepper.

3. Serve espatadas and veg together and enjoy.

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Who says weeknight dinners have to be boring? This rich, creamy curry uses Woolworths Butter Chicken Paste to do the heavy lifting, while humble offcuts, gizzards, necks, and livers get a flavour upgrade without extra fuss.

🔪 Easy 
🍽️ 8 
🥣 15 minutes 
⏲️ 45 minutes

📌 Ingredients:

• 1 T Canola oil
• 500 g Woolworths Free Range Chicken Gizzards
• 500 g Woolworths Free Range Chicken Necks
• 500 g Woowlorths Free Range Chicken Livers
• 2 T Woolworths Salted Butter
• 1 brown onion, peeled and finely chopped
• 200 g Woolworths Butter Chicken Paste
• 1 cup Woolworths Ayrshire Whipping Cream
• 1 cup Woolworths Organic Liquid Chicken Stock
• Sea salt, season to taste
• 15 g fresh coriander, optional to garnish
• Squeeze of 1 Woolworths LemonGold® Seedless Lemon, optional

Optional to serve:

• 10-pack Woolworths Plain Poppadoms

📌 Cooking instructions:

1. Heat oil in a pan and sear the gizzards and necks until browned. Remove and set aside. Quickly sear the livers for colour only, then remove and set aside.

2. In the same pan, add butter and the chopped onion. Sauté until soft and translucent.

3. Stir in the butter chicken paste and cook for 2 minutes until fragrant.

4. Pour in the cream and a splash of water or stock if needed to loosen the sauce. Stir well.

5. Simmer the offal: Return the gizzards and necks to the pan and simmer gently for 20–25 minutes until tender and the sauce is rich and glossy.

6. Add the livers in the last 3 minutes of cooking so they stay soft and slightly pink inside.

7. Season to taste with salt, scatter with fresh coriander, and enjoy with crisp poppadoms.

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Think of it as playful, flavour-packed convenience: crispy southern-fried chicken hearts meet sweet orange-flesh pumpkin wedges, all dunked in a cheeky peri-peri crème fraiche. Quick to cook, impossible to resist, and the perfect little bites to turn a weeknight or snack hour into something seriously fun.

🔪 Easy 
🍽️ 4 
🥣 5 minutes 
⏲️ 20 minutes

📌 Ingredients:

• 500 g Free Range Chicken Hearts
• 3 eggs
• 2 cups flour
• 1 ½ cups cornflakes, crushed
• Woolworths Orange-flesh Pumpkin Wedges

Spicy dip:

• Woolworths Hot Peri Peri Sauce
• Woowlorths Cultured Cream Creme Fraiche
• A squeeze of Woolworths LemonGold® Seedless Lemon
• Sea salt, season to taste
• Woolworths Seasonal Honey, season to taste optional

📌 Cooking instructions:

1. Coat chicken hearts by dunking it into flour, then egg, then coating in the crushed cornflakes.

2. Deep fry Southern-fried chicken hearts for 5 minutes.

3. Heat orange-flesh pumpkin wedges according to package instructions.

4. Combine spicy dip ingredients together, stir and season to taste with sea salt and honey, if using.

5. Serve fried chicken hearts with pumpkin wedges and spicy dip.

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