Roasted chicken with creamy walnut sauce

Chicken · Turkish classic.

Ingredients

• 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

Method

1. Season — Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning.
2. Continue cooking — Cook for 40 mins until the chicken is crisp and cooked through.
3. Continue cooking — Meanwhile, tear up 1 pitta bread and place in a small bowl.
4. Continue cooking — Pour over a couple of tbsp chicken stock and leave to soak.
5. Fry — Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside.
6. Heat the pan — Heat the remaining oil in the pan and cook the onion and garlic until softened.
7. Mix together — Place the softened pitta bread, onion mixture and most of the nuts into a blender.
8. Continue cooking — Pour over the rest of the chicken stock and whizz together until a rough paste forms.
9. Mix together — Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
10. Continue cooking — When the chicken is cooked, arrange on a platter.
11. Stir — Stir the coriander through the sauce and spoon into a bowl.
12. Prep and chop — Roughly chop the remaining walnuts and scatter over the chicken.

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• Mantı
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• Stuffed Peppers