Roasted chicken with creamy walnut sauce

About This Recipe

Instructions

1. 1

   step 1 Heat oven to 200C/180C fan/gas 6.

2. 2

   In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning.

3. 3

   Cook for 40 mins until the chicken is crisp and cooked through.

4. 4

   step 2 Meanwhile, tear up 1 pitta bread and place in a small bowl.

5. 5

   Pour over a couple of tbsp chicken stock and leave to soak.

6. 6

   Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted.

7. 7

   Set aside.

8. 8

   Heat the remaining oil in the pan and cook the onion and garlic until softened.

9. 9

   Place the softened pitta bread, onion mixture and most of the nuts into a blender.

10. 10

    Pour over the rest of the chicken stock and whizz together until a rough paste forms.

11. 11

    Return the mixture to the pan.

12. 12

    Add the cream and lemon juice, season and keep warm.

13. 13

    step 3 When the chicken is cooked, arrange on a platter.

14. 14

    Stir the coriander through the sauce and spoon into a bowl.

15. 15

    Roughly chop the remaining walnuts and scatter over the chicken.

16. 16

    Toast the pittas, cut into wedges and serve alongside.

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