Roasted Chicken with Creamy Walnut Sauce

Instructions

1. 1

   Preheat Oven for Chicken

   5 min

   Set your oven temperature to 200°C (or 180°C if using a fan oven), which is equivalent to gas mark 6. Prepare a roasting tray by adding the chicken thighs along with cumin, paprika, olive oil, and a generous pinch of salt and pepper. Roast the chicken for approximately 40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C.

2. 2

   Prepare Pita and Toast Walnuts

   8 min

   While the chicken roasts, take the pita bread and tear it into bite-sized pieces, then soak them in a small bowl with a couple of tablespoons of chicken stock to soften. In a dry frying pan, toast the walnuts over medium heat for about 3 minutes, stirring frequently, until they turn golden and fragrant. Remove the walnuts from the pan and set them aside, then heat the remaining olive oil in the same pan and sauté the onion and garlic until they are translucent and fragrant, about 5 minutes.

3. 3

   Blend Sauce Ingredients

   60 min

   After the onion and garlic have softened, transfer the soaked pita, sautéed onion mixture, and most of the toasted walnuts into a blender. Add the remaining chicken stock and blend the mixture until it reaches a rough paste consistency. Pour this mixture back into the pan, then stir in the single cream and the juice of one lemon, adjusting the seasoning as needed. Keep the sauce warm on low heat, stirring occasionally.

4. 4

   Serve Chicken and Sauce

   5 min

   Once the chicken thighs are roasted to perfection, transfer them to a serving platter. Stir the fresh coriander into the creamy walnut sauce and serve it in a bowl on the side. Roughly chop the remaining walnuts and sprinkle them over the chicken for added texture and flavor. Toast the pita bread until golden, cut it into wedges, and arrange it around the chicken for a delightful serving presentation.