Step 1 of 8
Roasted Chicken with Creamy Walnut Sauce
Heat the oven to 400°F/350°F fan/gas 6. Toss the chicken thighs in a roasting pan with the cumin, paprika, 1 tbsp of the olive oil and plenty of salt and pepper, then spread them out skin side up.
Step 2
Roast for 40 minutes, until the skin has crisped and the juices run clear at the bone.
Step 3
Meanwhile, tear one pitta into pieces in a small bowl and pour a couple of tablespoons of the chicken stock over it. Leave it to go soft.
Step 4
Toast the walnuts in a dry skillet over medium heat for about 3 minutes, shaking often, until they smell nutty and take on a little color. Tip them straight out of the pan.
Step 5
Add the rest of the olive oil to the same pan and cook the onion and garlic gently until soft and sweet.
Step 6
Put the soaked pitta, the onion and garlic and most of the walnuts into a blender with the remaining stock and blitz to a coarse paste. Return it to the pan, stir in the cream and lemon juice, season, and hold it over the lowest heat.
Step 7
Pile the chicken onto a platter. Stir the coriander through the sauce and spoon it into a bowl, then chop the last of the walnuts and scatter them over the chicken.
Step 8
Toast the remaining pittas, cut them into wedges and bring everything to the table at once, so people can tear, dip and pile as they like.
