Roasted chicken with creamy walnut sauce

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Tip the chicken thighs into a roasting tin with the cumin, paprika, 1 tbsp of the olive oil and some seasoning, and toss to coat.
3. Roast for 40 mins, until the skin is crisp and the chicken is cooked through.
4. While the chicken roasts, tear one pitta into pieces, drop into a small bowl, cover with a splash of the chicken stock and leave to soften.
5. Put the walnuts in a dry frying pan over medium heat and toast for about 3 mins, shaking often, until golden, then tip out and set aside.
6. Warm the rest of the olive oil in the same pan and fry the onion and garlic until soft.
7. Blend the soaked pitta, the onion mixture and most of the walnuts with the remaining stock until you have a loosely textured paste.
8. Scrape the paste back into the pan, stir in the cream and lemon juice, season to taste, and keep warm over a low heat.
9. Toast the remaining pitta breads and cut into wedges.
10. Arrange the roasted chicken on a platter, stir the coriander into the sauce and transfer it to a serving bowl.
11. Roughly chop the reserved walnuts and scatter over the chicken, then serve with the pitta wedges alongside.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.