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Pilpelchuma chicken thighs with soured cream and pickles

Sticky, spiced pilpelchuma chicken with crisp edges and juicy bite.
Creamy soured cream, tangy pickles, and lemon-bright flavor.
Warm pita stuffed and ready to dig in.

dinner ⏱ 35 min 560 kcal / portion 35.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Pilpelchuma chicken thighs with soured cream and pickles
v3 · rb0e705f985 20260727Z1751 100 g pilpelchuma paste 6 pieces pita bread 300 g soured cream 250 g dill pickle 🌀 mix chicken thighs with pilpelchuma paste, olive oil, and salt 🍳 ⏱ 15 min fry chicken skin side down 🍳 ⏱ 2 min flip chicken and fry, then remove and rest to cool 🍳 ⏱ 5 min fry onions and garlic until softened and nicely coloured 🔪 slice chicken into strips and nestle them into the onion pan swirl sour cream with a few teaspoons of pilpelchuma paste 🍳 warm and open pita breads 🍽 stuff pita with sour cream mixture, chicken and onions 🍽 add dill pickles to the pita filling add parsley leaves and squeeze over lemon juice Pilpelchuma Chicken 🎉 6 pieces chicken thigh 2 tsp olive oil fine sea salt to taste 2 pieces white onion 2 pieces garlic clove 25 g parsley leaf 1 piece lemon chicken thigh, olive oil, fine sea salt white onion, garlic clove dill pickle parsley leaf, lemon
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Preparation steps

  1. mix chicken thighs with pilpelchuma paste, olive oil, and salt
  2. fry chicken skin side down for about 15 min
  3. flip chicken and fry for 2 min, then remove and rest to cool
  4. fry onions and garlic for about 5 min until softened and nicely coloured
  5. slice chicken into strips and nestle them into the onion pan
  6. swirl sour cream with a few teaspoons of pilpelchuma paste
  7. warm and open pita breads
  8. stuff pita with sour cream mixture, chicken and onions
  9. add dill pickles to the pita filling
  10. add parsley leaves and squeeze over lemon juice

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