Roasted Chicken with Creamy Walnut Sauce

Steps

1. 1
   Step 1:

   Heat the oven to 200C/180C fan/gas 6.

2. 2
   Step 2:

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

3. 3
   Step 3:

   Roast for 40 minutes, until the chicken is crisp and cooked through.

   40 min
4. 4
   Step 4:

   Meanwhile, tear up 1 pita bread, place it in a small bowl, pour over a couple of tablespoons of chicken stock and leave it to soak.

5. 5
   Step 5:

   Dry-fry the walnuts in a frying pan for about 3 minutes, until golden and toasted; set aside.

   3 min
6. 6
   Step 6:

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

7. 7
   Step 7:

   Place the softened pita bread, onion mixture and most of the walnuts in a blender.

8. 8
   Step 8:

   Pour over the remaining chicken stock and blend until a rough paste forms.

9. 9
   Step 9:

   Return the mixture to the pan, add the single cream and lemon juice, season, and keep warm.

10. 10
    Step 10:

    Arrange the cooked chicken on a platter.

11. 11
    Step 11:

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

12. 12
    Step 12:

    Roughly chop the remaining walnuts and scatter them over the chicken.

13. 13
    Step 13:

    Toast the remaining pita breads, cut them into wedges, and serve alongside.