Ingredients
10 total- 1 kg of bone-in chicken thighs
- 2 tbsp of smoked paprika
- 1 tbsp of olive oil
- 1 red onion
- 2 lemons
- 0.5 head white cabbage
- 200 g of sour cream
- 2 tbsp of hot sauce
- 1 small handful of flat-leaf parsley
- 4 pitta bread
Method
6 stepsStep 1
Debone the chicken thigh, leaving the skin on. Cut a slit near the bone, and scrape the meat down to remove it from the bone. Place the chicken into a bowl and sprinkle on the smoked paprika, ½ tsp salt, a good grinding of black pepper and a big glug of olive oil. Mix well so it’s evenly coated and stained red.
Step 2
Cook on the BBQ or a very hot grill skin side up for 15-20 mins until cooked through and the skin is crispy.
Step 3
Meanwhile, finely slice the red onions and place in a bowl with the juice of a lemon and salt. Squash the onions with your hands to quickly pickle. Finely slice the white cabbage and combine in a bowl with 100g of sour cream, the juice of 1 lemon, salt and pepper.
Step 4
To make the sauce, first combine the remaining sour cream with the hot sauce. Mix well and season with salt and pepper.
Step 5
Roughly chop the chicken and pick the leaves of the parsley. Combine the parsley with the pickled onions.
Step 6
Toast the pitta and stuff with the cabbage, chicken, pickled red onion mix and the sour cream sauce.