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Chicken Mezze Platter with Baba Ghanoush

over Traditional Tabbouleh

Cooking time

25 minutes




990 /serving

You may know baba ghanoush as a dip for crudités or pita wedges, but have you ever used it as a main attraction? Tonight you’ll see just what this smokey Middle Eastern eggplant condiment can do. It’ll start by lending its smooth texture and uniquely savoury flavour to the chicken, by serving as a marinade before you roast it into deliciousness. Then it’ll provide a silky bed on which to serve the veggie-packed tabbouleh that provides the bulk of this generous mezze platter. Two uses, one flavoursome feast.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of parsley
  • 1 Cucumber
  • 1 Tomato
  • 78g Large-flaked bulgur
  • 15ml Red wine vinegar
  • 2 Pita
  • 227g Baba ghanoush (smokey eggplant dip)
  • 10g Middle Eastern excursion spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Mustard, Sesame Seeds, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
59 g
Saturated Fat
9 g
1080 mg
Total Carb
65 g
9 g
51 g
12 g
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Roast the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel. Place the chicken in a large bowl; season with ½ the spice blend and S&P. Add ¼ of the baba ghanoush and toss to coat. On a lined sheet pan, arrange the coated chicken*. Place in the oven and roast, without flipping to encourage coloration, 20 to 25 minutes, until the chicken is cooked through. Switch the oven to broil and cook, 2 to 3 minutes, until nicely browned.
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Cook the bulgur
While the chicken roasts, in a medium pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside, uncovered, to cool.
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Mise en place
While the bulgur cooks, small-dice the cucumber and tomato. Roughly chop the parsley leaves and stems.
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Make the tabbouleh
In a large bowl, combine the red wine vinegar and 3 tbsp olive oil (double for 4 portions); season with ½ the remaining spice blend and S&P to taste. Add the cooled bulgur, parsley, cucumber and tomato. Toss to combine thoroughly.
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Warm the pita
Brush the pita breads with olive oil and season with the remaining spice blend. Place directly on the oven rack and warm, 2 to 3 minutes, until soft and pliable. Transfer the warm pita to a cutting board and cut into wedges.
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Finish & serve
Spoon the remaining baba ghanoush on a serving platter and spread out in a circular motion. Top with the tabbouleh. Top the tabbouleh with the chicken. Serve the warm pita wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.