Roasted Chicken with Creamy Walnut Sauce

Ingredients

• 4 chicken thighs
• ½ tsp cumin
• ¼ tsp paprika
• 1½ tbsp olive oil
• 3 pita bread
• 75 ml chicken broth
• 87½ g walnuts
• ½ onion
• 1 clove garlic
• 25 ml light cream
• ½ lemon juice
• ½ handful fresh cilantro (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 200C (180C fan/gas 6). Toss chicken thighs with 0.5 tbsp olive oil, cumin, paprika, salt, and pepper in a roasting tin. Roast for 40 minutes until cooked through and crisp.
2. While chicken roasts, tear up 0.5 pita bread and soak in 1 tbsp chicken broth. Dry-fry walnuts in a pan until golden, then set aside. Heat remaining 1 tbsp olive oil and cook chopped onion and garlic until softened.
3. Combine soaked pita, cooked onion and garlic, and most of the toasted walnuts in a blender. Add remaining chicken broth and blend until a rough paste forms. Return mixture to the pan.
4. Stir in the cream and lemon juice to the walnut sauce. Season with salt and pepper, and keep warm.
5. Once chicken is cooked, arrange on a platter. Stir fresh cilantro into the sauce and spoon into a serving bowl. Roughly chop the remaining walnuts and scatter over the chicken.
6. Toast the remaining pita bread, cut into wedges, and serve alongside the roasted chicken and creamy walnut sauce.