Ingredients
- Chicken Thighs (8)
- Walnuts (175g)
- Pita Bread (6)
- Olive Oil (2 tablespoons)
- Chicken Stock (150ml)
- Single Cream (50ml)
- Cumin (1 tsp)
- Paprika (1/2 tsp)
- Onion (1 chopped)
- Garlic (2 cloves chopped)
- Lemon (Juice of 1)
- Coriander (Handful)
Instructions
Steps
- Preheat your oven to 200°C (180°C fan) or gas mark 6. In a roasting tray, combine chicken thighs, cumin, paprika, olive oil, and seasoning. Roast for 40 minutes until the chicken is crispy and fully cooked.
- While the chicken is cooking, tear pita bread into pieces and soak in a small bowl with a couple of tablespoons of chicken stock. In a frying pan, dry-fry walnuts for about 3 minutes until they are golden and toasted, then set aside. In the same pan, heat the remaining olive oil and sauté the onion and garlic until they are softened. Transfer the soaked pita, onion mixture, and most of the walnuts to a blender. Add the rest of the chicken stock and blend until you achieve a rough paste. Return this mixture to the pan, then stir in single cream and lemon juice, seasoning to taste, and keep warm.
- Once the chicken is done, arrange it on a serving platter. Stir coriander into the sauce and serve it in a bowl. Chop the remaining walnuts roughly and sprinkle them over the chicken. Toast the pita bread, cut into wedges, and serve alongside.