Step 1 of 7
Roasted Chicken with Creamy Walnut Sauce
Heat 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 seasoning. Roast for 40 minutes until crisp and cooked through.
Step 2
Tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp of chicken stock and leave to soak.
Step 3
Dry-fry the walnuts in a frying pan for about 3 minutes until golden and toasted. Set aside.
Step 4
Heat the remaining 1 tbsp olive oil in the pan and cook the onion and garlic until softened.
Step 5
Place the soaked pitta, onion mixture and most of the walnuts into a blender. Pour over the remaining chicken stock and blitz to a rough paste. Return to the pan. Add the cream and lemon juice, season and keep warm.
Step 6
Arrange the roasted chicken on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken.
Step 7
Toast the remaining pittas, cut into wedges and serve alongside the chicken and sauce.
