Roasted chicken with creamy walnut sauce
Savor the flavors of Turkey with this delightful roasted chicken drizzled in a rich and creamy walnut sauce.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chicken, Turkish, Egg-Free
Ingredients
- 8 g chicken thighs
- 1 g cumin
- 0.5 tbsp paprika
- 2 g olive oil
- 6 pcs pita bread
- 150 g chicken stock
- 175 g walnuts
- 1 g onions
- 2 pcs garlic
- 50 ml cream
- 1 pcs lemon
- 1 tsp coriander
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- In a roasting tray, combine the chicken, cumin, paprika, 1 tablespoon of olive oil, and seasoning.
- Bake the chicken for 40 minutes until it’s crispy and fully cooked.
- Tear one pitta bread into pieces and put it in a small bowl.
- Add a few tablespoons of chicken stock over the pitta bread and let it soak.
- In a frying pan, dry-fry the walnuts for about 3 minutes until they are golden and toasted.
- Remove the toasted walnuts from the pan and set them aside.
- Add the remaining oil to the frying pan and heat it.
- Sauté the onion and garlic in the pan until they become soft.
- Transfer the softened pitta bread, onion mixture, and most of the toasted walnuts to a blender.
- Add the remaining chicken stock to the blender.
- Blend the mixture until it reaches a coarse paste consistency.
- Pour the blended mixture back into the frying pan.
- In the pan, incorporate the cream and lemon juice.
- Season the sauce to taste and keep it warm.
- Once the chicken is done, arrange it on a serving platter.
- Mix the coriander into the sauce and transfer it to a bowl.
- Chop the remaining walnuts roughly and sprinkle them over the chicken.
- Toast the additional pitta breads, slice them into wedges, and serve them alongside.