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Sticky Pan Fried Chicken Thighs

An incredible chicken dish, inspired from "Milari" Tavern in the village of Kritou Terra in Paphos. Serve it with rice or mashed potatoes! 

Preparation time: 20'

Baking time: 10'

Serves : 4


700 g boneless, skinless chicken thighs

40 g strained greek yogurt

1 tablespoon carob syrup

1 teaspoon salt

1/2 teaspoon pepper


For the breading:

30 g all-purpose flour

30 g fine semolina

1 teaspoon thyme

1 teaspoon salt


To fry the chicken:

30 g olive oil


For the sauce:

1 teaspoon olive oil

1 tablespoon onion, finely chopped

60 g Coummandaria

2 tablespoons white vinegar

60 g brown sugar

50 g fresh  lemon juice

1 crumbled chicken stock cube

1 teaspoon salt

1/3 teaspoon chilli




  1. In a bowl, add the chicken with the yogurt, carob, salt and pepper. Mix and marinate for 10 minutes.
  2. In a dish, combine the flour, semolina, thyme and salt. Remove the chicken pieces from the bowl of yogurt and pat them in the flour and semolina mixture to fully coat the chicken pieces. Place the floured chicken on a plate and set aside.
  3. Meanwhile make the sauce. Heat the olive oil in a non-stick saucepan and fry the onion. Add the vinegar, sugar, lemon, stock, salt and chilli. Let the mixture boil intensely for 3-4 minutes while you stir it. Lower the heat and simmer for 5 minutes or until the sauce thickens.
  4. In a pan with a lid, heat the olive oil and fry the chicken for 3 minutes on each side, keeping the pan covered for most of the cooking time so the chicken cooks faster and remains juicy.
  5. Once finished, serve the chicken fillets on a plate and pour the sauce over them. Accompany with mashed potatoes or rice if desired.