Pilpelchuma chicken thighs with soured cream & pickles

Name: Pilpelchuma chicken thighs with soured cream & pickles
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 6 chicken thighs, deboned, skin left on; 100 g Ottolenghi Pilpelchuma, plus extra for serving; 2 tsp olive oil; 2 tsp salt; 2 onions, thinly sliced (about 320g); 2 clove/s garlic, crushed; 300 g soured cream; 6 pittas; 250 g dill pickles, sliced; 38 g parsley, leaves picked; 1 lemon, cut into wedges

Pilpelchuma is a Libyan chilli paste – a blend of roasted peppers, garlic, cumin and a fiery hit of chilli. One spoonful, and you’ll wonder how you ever cooked without it.

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Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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6 chicken thighs, deboned, skin left on
100g Ottolenghi Pilpelchuma, plus extra for serving
2 tsp olive oil
2 tsp salt
2 onions, thinly sliced (about 320g)
2 clove/s garlic, crushed
300g soured cream
6 pittas
250g dill pickles, sliced
38g parsley, leaves picked
1 lemon, cut into wedges

Put the chicken, pilpelchuma, olive oil and salt in a bowl and mix well. Put a large, nonstick frying pan over a medium-high heat and fry the chicken skin-side down for about 15 minutes, then flip and fry for a further 2 minutes until the juices run clear and there is no pink meat; transfer the chicken to a board to rest. Return the pan to the heat, add the onions and garlic and fry for about 5 minutes, or until softened and nicely coloured. Roughly chop the chicken pieces and return to the pan with the onions, turn off the heat and set aside.
In a small bowl, swirl a few teaspoons of pilpelchuma through the soured cream. Warm the pittas, then open them up and stuff with the soured cream, chicken and onions, some dill pickles and a generous bunch of parsley leaves. Serve with lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe