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:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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