Roasted chicken with creamy walnut sauce

This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 1245
  • fat 86g
  • saturates 20g
  • carbs 54g
  • sugars 5g
  • fibre 4g
  • protein 67g
  • salt 1.76g


  • 8 chicken thighs, skin on and bone in
  • 1 tsp cumin
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 6 pitta breads
  • 150ml hot chicken stock
  • 175g walnuts
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 50ml single cream
  • juice 1 lemon
  • handful coriander, chopped


Walnut & apple strudels
Heat 85g caster sugar and 25g butter in a pan. Tip in 2 peeled, chopped Granny Smith apples and pinch cinnamon, cook for 5-10 mins to soften. Stir in 25g toasted, chopped walnuts. Halve 2 large sheets filo pastry; brush with melted butter. Divide mixture between them and roll up like spring rolls. Brush with more butter and bake at 200C/180C fan/ gas 6 for 20 mins.


  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

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