Roasted chicken with creamy walnut sauce

Roasted chicken with creamy walnut sauce

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
1245
protein
67g
carbs
54g
fat
86g
saturates
20g
fibre
4g
sugar
5g
salt
1.76g

Ingredients

  • 8 chicken thighs, skin on and bone in
  • 1 tsp cumin
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 6 pitta breads
  • 150ml hot chicken stock
  • 175g walnuts
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 50ml single cream
  • juice 1 lemon
  • handful coriander, chopped

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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

Recipe from Good Food magazine, January 2010

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cshobbs's picture

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

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