Pilpelchuma chicken thighs with soured cream & pickles

Name: Pilpelchuma chicken thighs with soured cream & pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 6 chicken thighs, deboned, skin left on; 100 g Ottolenghi Pilpelchuma, plus 2-3 tsp; 2 tsp olive oil; 2 tsp fine sea salt; 2 onions, thinly sliced; 2 clove/s garlic, crushed; 300 g soured cream; 6 pittas; 250 g cucumber spears with dill, sliced; 25 g pack flat leaf parsley, leaves picked; 1 lemon, cut into wedges

Soured cream is a wonderful accompaniment to these spicy chicken pittas.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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6 chicken thighs, deboned, skin left on
100g Ottolenghi Pilpelchuma, plus 2-3 tsp
2 tsp olive oil
2 tsp fine sea salt
2 onions, thinly sliced
2 clove/s garlic, crushed
300g soured cream
6 pittas
250g cucumber spears with dill, sliced
½ x 25g pack flat leaf parsley, leaves picked
1 lemon, cut into wedges

Put the chicken, pilpelchuma paste, 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 10-15 minutes or until deep golden, then flip and fry for a further 2-5 minutes until the juices run clear and no pink meat remains. Transfer the chicken to a board to rest.
Return the pan to the heat, add the onions and garlic, then fry for about 5 minutes, or until softened and 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 2-3 tsp pilpelchuma through the soured cream. Warm the pittas, then open them up and stuff with the soured cream mixture, chicken and onions, some pickles and the parsley leaves. Serve with lemon wedges for squeezing over.

Cook’s tip

Pilpelchuma is a Libyan chilli paste – a blend of roasted peppers, garlic, cumin and a fiery hit of chilli. Use as a rub for steak or toss through roasted veg halfway through cooking.

And to drink...

La Cerisa Rosa Pinot Grigio Rosé, Italy
Ripe notes of cherry give this dry rosé a refreshing finish that pairs wonderfully with the spicy chicken.

Typical values per serving when made using specific products in recipe