Ottolenghi's Pilpelchuma Chicken Thighs
By Yotam Ottolenghi
Published on 02 February 2026
This spicy Libyan condiment really shines as a marinade on fatty meats. In this easy meal by Yotam Ottolenghi, chicken thighs are fried until crispy and stuffed into pittas with oily onions. Soured cream cools the heat, while sharp dill pickles cut through the richness.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 6 boneless, skin-on chicken thighs
- 100g Ottolenghi Pilpelchuma Marinade, plus extra to serve
- 2 tsp olive oil
- 2 white onions, thinly sliced
- 2 garlic cloves, crushed or grated
- 300g soured cream
- 6 pitta breads
- 250g dill pickles, sliced
- 25g parsley
- 1 lemon, cut into wedges
Method
Step 1
Place the chicken in a bowl with the pilpelchuma, oil and 2 tsp salt and mix well. Place the chicken skin-side down in a large non-stick frying pan set over a medium-high heat. Fry for 15 mins, skin-side down. Flip the chicken and fry for 2 mins, then remove from the pan and set aside to rest.Step 2
Keep the pan on the heat, add the onions and garlic and fry for about 5 mins until softened and nicely coloured. Remove from the heat. Slice the chicken into strips, return to the pan with the onions and nestle them in.Step 3
To serve, place the soured cream in a small bowl and swirl through a few tsp of the pilpelchuma paste. Warm the pittas and open them up. Stuff with the soured cream, chicken, onions, dill pickles and a generous bunch of parsley. Squeeze over the lemon wedges and enjoy.