Roasted chicken with creamy walnut sauce — crisp spiced chicken thighs served with a velvety Turkish-style walnut and garlic sauce. Rich, nutty and lovely with toasted pitta.
- 8 Chicken Thighs
- 1 tsp Cumin
- 1/2 tsp Paprika
- 2 tablespoons Olive Oil
- 6 Pita Bread
- 150ml Chicken Stock
- 175g Walnuts
- 1 chopped Onion
- 2 cloves chopped Garlic
- 50 ml Single Cream
- Juice of 1 Lemon
- Handful Coriander
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 minutes until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta and place in a small bowl. Pour over a couple of tablespoons of chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 minutes until golden and toasted, then set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta, onion mixture and most of the nuts in a blender, pour over the rest of the chicken stock, and whizz to a rough paste. Return to the pan, add the cream and lemon juice, season, and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the remaining pittas, cut into wedges, and serve alongside.
