1. 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.
2. Fry for about 20-25 minutes, skin side down. Flip the chicken and fry for 10 minutes, then remove from the pan and set aside to rest. 
3. With the pan still on the heat, add the onion and garlic and fry for about 5 minutes until softened and nicely coloured.
4. Remove from the heat. Slice the chicken into strips and nestle them into the onion pan, then set aside. 
5. To serve, place the sour cream in a small bowl and swirl through a few teaspoons of the pipelchuma paste.
6. Warm the pita breads and open them up.
7. Stuff with the sour cream, chicken, onions, pickles, and a generous bunch of parsley leaves. Squeeze over lemon juice and enjoy.

Kali Orexi!

* This product is not available at foodhaus stores