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Roasted Chicken with Creamy Walnut Sauce

Middle Eastern · Dinner · Medium

Roasted Chicken with Creamy Walnut Sauce

Total
1 hr
Prep
15 min
Serves
4
Calories
790
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Cumin-roasted chicken thighs meet a thick walnut and lemon sauce, with warm pita for scooping up the nutty, savory juices.

Soaked bread thickens the sauce for roasted chicken with creamy walnut sauce without hiding the walnuts' texture. Toasting the nuts first brings out their aroma, while lemon cuts through the cream and the richness of the chicken skin.

Use bone-in thighs so the meat stays juicy while the skin browns. Blend the sauce only until spoonable, leaving a little grain from the walnuts rather than making it completely smooth.

RichSavoryCreamyComfort FoodEgg-freeHigh-protein

Method

  1. Heat the oven to 400°F (200°C). Rub the chicken thighs with 1 tbsp olive oil, cumin, paprika, salt and black pepper. Roast skin-side up for until browned and the thickest part reaches 165°F.

  2. Tear one pita bread into a bowl and pour over the chicken stock. Toast the walnuts in a dry skillet over medium heat for until fragrant, then reserve 2 tbsp for serving.

  3. Heat the remaining oil in the skillet and cook the onion for until softened. Add garlic and cook for . Blend with the soaked pita, stock and remaining walnuts into a thick, slightly textured sauce.

  4. Return the sauce to the skillet. Stir in cream and lemon juice and heat gently for until steaming; fold in the cilantro.

  5. Warm the remaining pita in the oven for . Serve the chicken with the walnut sauce, reserved nuts and pita cut into wedges.

Forkue tips

  • If the walnut sauce becomes too thick, stir in warm water a tablespoon at a time until it drops easily from a spoon.

Storing and reheating

Refrigerate chicken and sauce separately for up to 3 days. Reheat chicken in a 350°F (175°C) oven and warm the sauce gently on the stove with a splash of water.

Kitchen gear

Roasting panTop picks on AmazonBlenderTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

790Calories
42gProtein
44gCarbs
50gFat

Roasted Chicken with Creamy Walnut Sauce: FAQ

Can I use boneless thighs?

Yes. Start checking them earlier because they cook faster, and take them out when the center reaches 165°F. Skinless thighs will not have the same crisp surface.

Why does my sauce taste bitter?

The walnuts may be stale or over-toasted. Taste one before blending, and remove the nuts from the hot skillet as soon as they smell fragrant.

How do I store and reheat Roasted Chicken with Creamy Walnut Sauce?

Refrigerate chicken and sauce separately for up to 3 days. Reheat chicken in a 350°F (175°C) oven and warm the sauce gently on the stove with a splash of water.

How long does Roasted Chicken with Creamy Walnut Sauce take?

About 1 hr in total: 15 min prep and 45 min cooking.

What do I need to make Roasted Chicken with Creamy Walnut Sauce?

The key ingredients are chicken thighs, ground cumin, paprika, pita bread, chicken stock and walnuts, plus pantry basics.

Any tips for Roasted Chicken with Creamy Walnut Sauce?

If the walnut sauce becomes too thick, stir in warm water a tablespoon at a time until it drops easily from a spoon.

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