Roasted chicken with creamy walnut sauce

Roasted chicken with creamy walnut sauce

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(4 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Nutrition and extra info

Nutrition:

  • kcal1245
  • fat86g
  • saturates20g
  • carbs54g
  • sugars5g
  • fibre4g
  • protein67g
  • salt1.76g
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Ingredients

  • 8 chicken thigh, skin on and bone in
  • 1 tsp cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 pitta bread
  • 150ml hot chicken stock
  • 175g walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 small onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • 50ml single cream
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful coriander, chopped

Method

  1. Heat 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.

  2. Meanwhile, 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.

  3. 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 pittas, cut into wedges and serve alongside

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Comments (1)

cshobbs's picture

Good recipe. Made this gluten-free by using Freefrom naan breads.

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