Roasted Chicken with Creamy Walnut Sauce
Roasted chicken under a silky, garlicky walnut cream — a sophisticated Turkish classic.
- Total
- 35 min
- Serves
- 4
A Turkish-Circassian classic adapted: roasted chicken thighs served with a creamy walnut sauce — walnuts blended with garlic, onion and stock into a rich, nutty cream — finished with paprika oil. The cumin-rubbed chicken against the silky walnut sauce is sophisticated and unexpected. Serve with pita; it's a dish that feels special.
Ingredients
- 8 Chicken Thighs
- 1 tsp Cumin
- 1/2 tsp Paprika
- 2 tablespoons Olive Oil
- 6 Pita Bread
- 150ml Chicken Stock
- 175g Walnuts
- 1 chopped Onion
- 2 cloves chopped Garlic
- 50 ml Single Cream
- Juice of 1 Lemon
- Handful Coriander
Instructions
- Heat 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.
- Meanwhile, 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. Heat 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. Add the cream and lemon juice, season and keep warm.
- When 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 alongside
Nutrition (per serving)
- Calories
- 680
- Protein
- 40 g
- Fat
- 40 g
- Carbs
- 42 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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