Turkishby TheMealDBRoasted chicken with creamy walnut sauceServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+8 Chicken Thighs1 tsp Cumin1/2 tsp Paprika2 tablespoons Olive Oil6 Pita Bread150ml Chicken Stock175g Walnuts1 chopped Onion2 cloves chopped Garlic50 ml Single CreamJuice of 1 LemonHandful CorianderStepsStep-by-step0 of 5 done1Heat 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.2Meanwhile, 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.3Heat 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.4Add the cream and lemon juice, season and keep warm.5When 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 alongsideSource: TheMealDB
