Roasted chicken with creamy walnut sauce
Hey there, foodies! Today I've got a delicious recipe for you: Roasted chicken with creamy walnut sauce. Trust me, this dish is a real game-changer! So, first things first, preheat your oven to 200C/180C fan/gas 6. While you're at it, let me share a little funny story with you. One time, I forgot to preheat the oven and ended up with a cold dinner disaster! Lesson learned: always preheat, folks. Next, toss your chicken thighs in a mix of cumin, paprika, olive oil, and seasoning. Pop them in the oven for 40 mins until they're golden and crispy. While you wait, here's a pro tip: toast your walnuts before making the sauce for an extra nutty flavor boost. You can thank me later! Now, whip up a creamy walnut sauce with chicken stock, onions, garlic, and single cream. Pour it over your roasted chicken and prepare to be amazed. This dish will have your taste buds doing a happy dance! Enjoy your meal and remember, cooking is all about having fun in the kitchen. Happy cooking, my friends!
Ingredients
- Chicken Thighs8
- Cumin1 tsp
- Paprika1/2 tsp
- Olive Oil2 tablespoons
- Pita Bread6
- Chicken Stock150ml
- Walnuts175g
- Onion1 chopped
- Garlic2 cloves chopped
- Single Cream50 ml
- LemonJuice of 1
- CorianderHandful
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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
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