Roasted chicken with creamy walnut sauce

Roasted chicken with creamy walnut sauce

This roasted chicken with creamy walnut sauce offers a delightful blend of warm spices and nutty richness. Served alongside toasted pita bread, it's a comforting and flavorful meal perfect for sharing.

Chicken

Prep Time

20 min

Cook Time

40 min

Servings

4

Roasted chicken with creamy walnut sauce is a dish that beautifully combines the fragrant spices of cumin and paprika with the earthy, toasted flavor of walnuts. The chicken is first seasoned and roasted to a crispy, golden perfection, ensuring juicy and tender meat beneath a spiced crust. This traditional approach highlights the simple yet vibrant flavors that are both aromatic and satisfying. The creamy walnut sauce is crafted by blending softened pita bread soaked in savory chicken stock with toasted walnuts, sautéed onion, garlic, and a touch of cream and lemon juice. This sauce, inspired by Middle Eastern and Mediterranean culinary traditions, lends a luxurious texture and a touch of zesty brightness that perfectly complements the roasted chicken. This hearty dish pairs wonderfully with crisp salads or lightly sautéed greens to balance its richness. Toasted pita bread serves as a perfect accompaniment for dipping and scooping, adding texture and making the meal interactive and fun. It’s ideal for family dinners or casual gatherings where bold, comforting flavors take center stage.

Ingredients

  • 8 Chicken Thighs
  • 1 tsp Cumin
  • 0.5 tsp Paprika
  • 2 tablespoon Olive Oil
  • 6 Pita Bread
  • 150 ml Chicken Stock
  • 175 g Walnuts
  • 1 chopped Onion
  • 2 cloves chopped Garlic
  • 50 ml Single Cream
  • Juice of 1 Lemon
  • Handful Coriander

Instructions

Preheat your oven to 200°C (180°C fan) or gas mark 6. In a spacious roasting tin, gently toss the chicken thighs with cumin, paprika, 1 tablespoon of olive oil, and a good pinch of seasoning. Make sure each piece is well coated with the spices. Roast in the oven for about 40 minutes, or until the chicken is beautifully crisp on the outside and cooked through inside — a golden, flavorful crust will be your sign. While the chicken roasts, prepare the creamy walnut sauce. Tear 1 of the pita breads into small pieces and place them in a small bowl. Pour over a few tablespoons of chicken stock and allow the pieces to soak up the flavorful liquid. Next, dry-fry the walnuts in a hot frying pan for around 3 minutes, stirring frequently until they turn a rich golden color and release their nutty aroma. Set these aside. Heat the remaining olive oil in the same pan, then gently cook the chopped onion and garlic until they become soft and fragrant, about 5 minutes. In a blender, combine the softened pita bread, the cooked onion and garlic mixture, and most of the toasted walnuts. Pour in the remaining chicken stock and blend until a rough, chunky paste forms. Return this mixture to your pan, stir in the single cream and lemon juice, season to taste, and keep warm on low heat to marry the flavors. Once the chicken is cooked, arrange the pieces attractively on a serving platter. Stir the fresh coriander into the warm sauce, then spoon it into a serving bowl alongside the chicken. Roughly chop the remaining walnuts and sprinkle them over the roasted chicken for a delightful crunch and extra nuttiness. Finally, toast the remaining pita breads until golden and crisp, then cut them into wedges. Serve these alongside your dish to scoop up the creamy walnut sauce and tender chicken, creating a delicious bite every time. For an added touch, garnish with fresh coriander leaves and a squeeze of lemon if desired.

Quick Info

Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4

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