Chicken is baked in oil and spices until tender, then served with a rich and creamy walnut sauce. The original recipe calls for the use of pitta bread, but you can use regular white bread instead.
- 8 chicken thighs
- 1 tsp. cumin
- 1 tsp. paprika
- 2 tbsp. oil
- Salt and pepper
- 1 pitta bread
- 150ml warm chicken stock
- 175g walnuts
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 50ml cream
- Juice of 1 lemon
- Small handful freshly chopped coriander
Preheat oven to 180C. Toss chicken, half the oil, cumin, paprika, salt and pepper together then spread in a roasting tin and bake for 40 minutes or until the chicken is tender and cooked through.
Tear up one pitta and sprinkle with 2-3 tbsp. of the chicken stock. Leave to soak. Dry toast the walnuts for about 3 minutes, then set to one side. Heat the rest of the oil in the frying pan and add the onion and garlic. Cook until softened but not coloured, then put the onion mix, the rest of the stock, pitta bread and most of the nuts into a blender and whiz until smooth.
Put the mixture into the frying pan, add the cream, lemon juice and walnuts, stir and keep warm. Season if needed and stir in the coriander. To serve, pour over the chicken thighs.