How to make it

  • Remove the skin from the chicken thighs then cut each into 3 or 4 pieces.
  • Heat the oil in a wok or large frying pan, add the chicken and cook for about 6 minutes turning occasionally until cooked through.
  • Add the creme fraiche to the pan and stir until melted, then allow to bubble for 1-2 minutes.
  • Add the Cilantro to the chicken and stir to combine. Season with salt and pepper and serve immediately over rice or with mashed potatoes.

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