Turkish recipe for 4 people, takes only 40 mins; recipe has chicken thigh, cumin, paprika, olive oil, pitta bread, chicken stock, walnut, onion, garlic clove, single cream, lemon and coriander.
Roasted chicken with creamy walnut sauce
Course: Turkish
Servings
4
servings
Prep time
15 mins
Ingredients
- Cumin: 1 tsp cumin
- Coriander: handful coriander, chopped
- Garlic Clove: 2 garlic cloves, chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 1 small onion, chopped
- Lemon: juice 1 lemon
- Paprika: 1/2 tsp paprika
- Chicken Stock: 150ml hot chicken stock
- Pitta Bread: 6 pitta breads
- Walnut: 175g walnuts
- Chicken Thigh: 8 chicken thighs, skin on and bone in
- Single Cream: 50ml single cream
Directions
- 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
