Mediterranean 25 min

Roasted chicken with creamy walnut sauce

Name: Roasted chicken with creamy walnut sauce
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
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

chicken

Ingredientsfor 2

650

Cal

45g

Protein

30g

Carbs

40g

Fat

18 Chicken Thighs
21 tsp Cumin
31/2 tsp Paprika
42 tablespoons Olive Oil
56 Pita Bread
6150ml Chicken Stock
7175g Walnuts
81 chopped Onion
92 cloves chopped Garlic
1050 ml Single Cream
11Juice of 1 Lemon
12Handful Coriander

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Instructions

1
Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
2
Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3
When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside