Roasted chicken with creamy walnut sauce

Name: Roasted chicken with creamy walnut sauce
Prep time: 23 min
Cook time: 40 min
Total time: 63 min
Yield: 6 servings
Ingredients: 8 Chicken Thighs; 1 tsp Cumin; ½ tsp Paprika; 2 tablespoons Olive Oil; 6 Pita Bread; 150 ml Chicken Stock; 175 g Walnuts; 1 chopped Onion; 2 cloves chopped Garlic; 50 ml Single Cream; 1 Juice of 1 Lemon; 1 Handful Coriander

63 min · Serves 6 · By TheMealDB Import

High Protein
Turkish
Chicken
Dinner
Comfort Food

Turkish, Chicken

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

8 Chicken Thighs
1 tspCumin
½ tspPaprika
2 tablespoonsOlive Oil
6 Pita Bread
150 mlChicken Stock
175 gWalnuts
1 choppedOnion
2 cloves choppedGarlic
50 mlSingle Cream
1 Juice of 1Lemon
1 HandfulCoriander

Method

Prep 23 min · Cook 40 min

1Heat 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 mins until the chicken is crisp and cooked through.
2Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3When 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 pittas, cut into wedges and serve alongside