Roasted Chicken with Creamy Walnut Sauce
Juicy roasted chicken thighs seasoned with cumin and paprika, served with a rich, nutty walnut and cream sauce. A flavourful dish perfect for sharing, served alongside toasted pita wedges.
Ingredients
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Pita Breadβ 420 g π§ 1.05 L π₯ 4Β½ cup
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Walnutsβ 175 g π§ 159.1 ml π₯ 10ΒΎ tbsp
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Chicken Thighsβ 704 g 8 pcs
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Olive Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Single Creamβ 50 g π§ 50 ml π₯ 3β tbsp
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Onionβ 150 g π§ 1 pcs
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Chicken Stockβ 151.5 g π§ 150 ml π₯ 10β tbsp
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Lemonβ 100 g π 1ΒΌ pcs
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Garlicβ 10 g π§ 2 pcs
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Cuminβ 2.5 g 1ΒΌ pcs
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Paprikaβ 3 g 1 pcs
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Corianderβ 25 g 1 pcs
Total nutrition
3809 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200Β°C (180Β°C fan/gas 6). In a roasting tin, toss the chicken thighs with the cumin, paprika, 1 tablespoon of olive oil, salt and pepper. Roast for 40 minutes until the skin is crisp and the chicken is cooked through.
- Meanwhile, tear one pita bread into pieces, place in a small bowl and pour over a couple of tablespoons of the chicken stock. Leave to soak. Dry-fry the walnuts in a frying pan for about 3 minutes until golden and toasted, then set aside. Heat the remaining 1 tablespoon of olive oil in the same pan and cook the onion and garlic until softened. Transfer the soaked pita, the onion mixture and most of the toasted walnuts to a blender. Pour in the remaining 100ml of chicken stock and blend to a rough paste.
- Return the walnut mixture to the pan, stir in the 50ml of single cream and the juice of one lemon, season to taste and keep warm over a low heat.
- Arrange the roasted chicken on a platter. Stir the fresh coriander through the sauce and spoon it into a serving bowl. Roughly chop the reserved walnuts and scatter them over the chicken. Toast the remaining 5 pita breads, cut into wedges and serve alongside.
Source:
TheMealDB
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