Pilpelchuma chicken thighs with soured cream and pickles

Place the chicken into a bowl along with the pilpelchuma, olive oil and 2 teaspoons salt, and mix well. Place the chicken skin side down into a large nonstick frying pan, and then set over medium high heat. Fry for about 15 minutes, skin side down. Flip the chicken and fry for 2 minutes, then remove from the pan and set aside to rest. With the pan still on the heat, add the onion and garlic and fry for about 5 minutes until softened and nicely coloured. Add the chicken back into the pan, nestled into the onions, and turn off the heat. Set aside while you prepare the rest of the ingredients.

To serve, roughly chop the chicken pieces and add back to the pan. In a small bowl, swirl a few teaspoons of the pipelchuma through the sour cream. Warm the pita breads and open them up. Stuff with the soured cream, the chicken and onions, some dill pickles, and a generous bunch of parsley leaves. Squeeze over some lemon juice and enjoy.