TurkishMain course
Roasted chicken with creamy walnut sauce
Roasted chicken thighs with a rich, creamy walnut sauce. While the chicken roasts until crisp, you'll build the sauce by toasting walnuts, softening onion and garlic, then blending them with chicken stock and a little soaked pita for body. Finish the sauce with cream and lemon for brightness. Serve the chicken and sauce with toasted pita bread for scooping.
Method
3 steps · 34 min total
- 01
Roast the Chicken
Preheat your oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the chicken thighs with cumin, paprika, 1 tbsp olive oil, and a good pinch of salt and pepper. Roast for 40 minutes, until the chicken is crisp and cooked through. - 02
Make the Walnut Sauce
While the chicken roasts, tear 1 pita bread into pieces and place them in a small bowl. Pour over a couple of tablespoons of chicken stock and let it soak.
In a frying pan, dry-fry the walnuts for about 3 minutes until they're golden and smell toasted. Set them aside. Heat the remaining olive oil in the same pan and cook the chopped onion and garlic until they've softened.
Transfer the soaked pita, the cooked onion and garlic mixture, and most of the toasted walnuts to a blender. Pour in the remaining chicken stock and blend until you have a rough, textured paste. Return this mixture to the pan, stir in the single cream and a squeeze of lemon juice, season to taste, and keep it warm over low heat.
