JIMMY’S FALAFEL AT HOME - MEZZE & WHOLE BUTTERFLIED CHICKEN

Have this meal all spread out across the table as this style of menu is made to share. We call it mezze. Carve the chicken and enjoy it with the bread, pickles, babaghanoush and all the other dishes. Don’t be shy to eat with your hands. Finish with the walnut and pistachio baklava.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 3-4 People

  • Toum (garlic sauce)
  • Babaghanoush
  • Harissa hot sauce
  • Whole butterflied chicken, za'atar & pomegranate molasses
  • Pickles
  • Green beans, seven spice, tomato
  • Salad leaves, sumac lemon dressing
  • Lebanese bread
  • Baklava
  • Chopping board
  • Knife
  • Shallow roasting tray
  • Olive Oil

PICKLES
Green olives, garlic, vinegar, pickled daikon, pickled cucumber, pickled baby peppers, citric acid

BABAGANOUSH
Eggplant, garlic, olive oil, citric acid, salt, tahini

LEMON

GREEN BEANS, SEVEN SPICE, TOMATO
Green beans, tomato, seven spice, garlic, olive oil, salt, parsley

WHOLE BUTTERFLIED CHICKEN, ZA'ATAR AND POMEGRANATE MOLASSES
Chicken, oregano, sesame seeds, pomegranate molasses, salt

LEAVES, SUMAC LEMON DRESSING
Sumac, lemon juice, olive oil, salt, cos

HARISSA HOT SAUCE
Red peppers, cayenne peppers, distilled vinegar, salt, roast pimentos, garlic, citric acid

TOUM - GARLIC SAUCE
Garlic, veg oil, salt, citric acid

BAKLAVA - WALNUT, PISTACHIO
Walnut and pistachio, filo pastry, sugars

Let's Get Started

For the whole butterflied chicken:

Remove the chicken from the fridge 10 minutes before you intend on cooking it. Sprinkle the added zaatar to the chicken before roasting. Pre-heat your oven to 210 degrees fan forced or 230 degrees non-fan forced. Drizzle the shallow roasting tray with your favourite olive oil. Place it breast side up on the tray and roast for 25 minutes. Chicken should be golden and burnished. Place the brown onion in the same roasting tray as the chicken and roast until golden brown. Because most domestic ovens are different, your chicken may require a further 10-15 minutes of cooking.

Once your chicken is ready, remove the tray from the oven and allow the chicken to rest for 10 minutes. You can either then carve the chicken into large chunks or just serve on a platter and tear pieces from it.

Pro tip – rest the chicken on a piece of Lebanese bread that you smeared with toum. This bread is then deliciously soggy from all the chicken resting juices.
While the chicken is in the oven, remove all the mezze from the fridge as they are best eaten at room temperature. Serve everything with Lebanese bread provided.

For the baba ganoush:

Swirl the baba ganoush on your favourite crockery, drizzle with your preferred olive oil and a crack of pepper.

For the toum and harissa hot sauce:

Remove both toum and harissa hot sauce from the packaging and scoop them into ramekins. These compliment the meal.

For the green greens:

Drizzle the green beans with your favourite olive oil. Like all dishes a small squeeze of lemon goes a long way.

For the pickles:

The lemon cut into wedges, arrange the mint and parsley on the same plate, these herbs and a small squeeze of lemon on each dish are to freshen up the meal.

For the salad:

Arrange the salad leaves on a plate or a shallow bowl. Give the sumac-lemon dressing a good shake. Drizzle the dressing over the leaves. Be sure to make this your last job to ensure the leaves remain fresh and crispy.

Dessert

For the baklava:

Remove the baklava from the box and leave it out at room temperature if you are going to enjoy it on the day you receive it. Otherwise, remove it from the fridge a few hours before you want to serve it to allow it to come to room temperature. No further preparation is required.

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