Roasted chicken with creamy walnut sauce
Roasted chicken with creamy walnut sauce
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
- Prep: 15 mins
Cook: 40 mins - Serves 4
- Easy
Ingredients
- 8 chicken thighs, skin on and bone in
- 1 tsp cumin
- ½ tsp paprika
- 2 tbsp olive oil
- 6 pitta breads
- 150ml hot chicken stock
- 175g walnuts
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 50ml single cream
- juice 1 lemon
- handful coriander, chopped
Walnut & apple strudels
Heat 85g caster
sugar and 25g
butter in a pan.
Tip in 2 peeled,
chopped Granny
Smith apples and
pinch cinnamon,
cook for 5-10 mins
to soften.
Stir in 25g
toasted, chopped
walnuts. Halve
2 large sheets filo
pastry; brush with
melted butter.
Divide mixture
between them
and roll up like
spring rolls. Brush
with more butter
and bake at
200C/180C fan/
gas 6 for 20 mins.
Method
-
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
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