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

Instructions

1. Heat the oven to 200C / 180C fan. Place the chicken thighs in a roasting tin, add the cumin, paprika, half of the olive oil, and season well. Toss to coat, then roast for about 40 minutes until the chicken is crisp and cooked through.
2. Meanwhile, tear one pita bread into pieces, place in a small bowl, and pour over a few tablespoons of the chicken stock to soften. Toast the walnuts in a dry frying pan for a few minutes until golden, then set aside. Heat the remaining olive oil in the pan and cook the onion and garlic until soft.
3. Transfer the softened pita, onion mixture, and most of the walnuts to a blender. Add the remaining chicken stock and blend to a coarse paste. Return the mixture to the pan, add the cream and lemon juice, season, and warm gently.
4. Arrange the cooked chicken on a serving platter. Stir the chopped coriander into the sauce. Roughly chop the remaining walnuts and scatter them over the chicken.
5. Toast the remaining pitas, cut into wedges, and serve alongside the chicken with the warm walnut sauce.

instructions_source: editorial-classic