Turkish · chicken

Roasted chicken with creamy walnut sauce

Name: Roasted chicken with creamy walnut sauce
Yield: 4 servings
Cuisine: Turkish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Thighs8
Cumin1 tsp
Paprika½ tsp
Olive Oil2 tbsp
Pita Bread6
Chicken Stock150 ml
Walnuts175 g
Onion1
Garlic2 cloves
Single Cream50 ml
Lemonjuice1
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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