Roasted chicken with creamy walnut sauce
The recipe Roasted chicken with creamy walnut sauce can be made in roughly 55 minutes. For $3.76 per serving, you get a main course that serves 4. One portion of this dish contains around 63g of protein, 89g of fat, and a total of 1280 calories. A few people made this recipe, and 23 would say it hit the spot. This recipe from BBC Good Food requires bone in chicken thighs, pita breads, paprika, and single cream. Overall, this recipe earns an awesome spoonacular score of 84%. Similar recipes include Sautéed Chicken Breasts with Creamy Walnut Sauce, Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce, and Roasted Vegetable & Quinoa Salad with Creamy Walnut Dressing.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
8 chicken thighs, skin on and bone in
150ml hot chicken stock
1 tsp cumin
handful coriander, chopped
2 garlic cloves, chopped
juice 1 lemon
2 tbsp olive oil
1 small onion, chopped
½ tsp paprika
6 pitta breads
50ml single cream
175g walnuts
Equipment:
bowl
oven
frying pan
blender
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6.In a roasting tin, toss together thechicken, cumin, paprika, 1 tbsp olive oiland seasoning. Cook for 40 mins untilthe chicken is crisp and cooked through.Meanwhile, tear up 1 pitta bread andplace in a small bowl. Pour over a coupleof tbsp chicken stock and leave to soak.Dry-fry the walnuts in a frying pan forabout 3 mins until golden and toasted.Set aside. Heat the remaining oil in thepan and cook the onion and garlic untilsoftened. Place the softened pitta bread,onion mixture and most of the nuts intoa blender. Pour over the rest of thechicken stock and whizz together untila rough paste forms. Return the mixtureto the pan. Add the cream and lemonjuice, season and keep warm.When the chicken is cooked, arrangeon a platter. Stir the coriander throughthe sauce and spoon into a bowl. Roughlychop the remaining walnuts and scatterover the chicken. Toast the pittas, cutinto wedges and serve alongside
Step by step:
1. Heat oven to 200C/180C fan/gas 6.In a roasting tin, toss together thechicken, cumin, paprika, 1 tbsp olive oiland seasoning. Cook for 40 mins untilthe chicken is crisp and cooked through.Meanwhile, tear up 1 pitta bread andplace in a small bowl.
2. Pour over a coupleof tbsp chicken stock and leave to soak.Dry-fry the walnuts in a frying pan forabout 3 mins until golden and toasted.Set aside.
3. Heat the remaining oil in thepan and cook the onion and garlic untilsoftened.
4. Place the softened pitta bread,onion mixture and most of the nuts intoa blender.
5. Pour over the rest of thechicken stock and whizz together untila rough paste forms. Return the mixtureto the pan.
6. Add the cream and lemonjuice, season and keep warm.When the chicken is cooked, arrangeon a platter. Stir the coriander throughthe sauce and spoon into a bowl. Roughlychop the remaining walnuts and scatterover the chicken. Toast the pittas, cutinto wedges and serve alongside
Nutrition Information:
