Recipe byThe ZestyPlate Kitchen
Crisp spiced chicken thighs served with a velvety Turkish-style walnut and garlic sauce. Rich, nutty and lovely with toasted pitta.
This dish borrows from Turkish and Circassian kitchens, setting crisp roasted chicken against a rich, creamy walnut sauce. Toasted walnuts blitzed with bread, onion and stock turn into something velvety and nutty, a sauce that feels a bit out of the ordinary. With warm pita to scoop it up, it's comforting and full of character.
Jump to recipe
Prep 20 min
Cook 40 min
Total 60 min
Medium
Scale:
- 8 Chicken Thighs
- 1 tsp Cumin
- 1/2 tsp Paprika
- 2 tablespoons Olive Oil
- 6 Pita Bread
- 150ml Chicken Stock
- 175g Walnuts
- 1 chopped Onion
- 2 cloves chopped Garlic
- 50 ml Single Cream
- Juice of 1 Lemon
- Handful Coriander
Preparation
- Heat the oven to 200C/180C fan/gas 6. In a roasting tin, toss the chicken with the cumin, paprika, 1 tbsp olive oil and seasoning. Roast for 40 minutes until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta and drop it into a small bowl. Pour over a couple of tablespoons of chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 minutes until golden and toasted, then set aside. Heat the rest of the oil in the pan and cook the onion and garlic until softened. Put the soaked pitta, the onion mixture and most of the nuts into a blender, pour in the remaining stock and whizz to a rough paste. Tip it back into the pan, add the cream and lemon juice, season and keep warm.
- When the chicken is done, arrange it on a platter. Stir the coriander through the sauce and spoon it into a bowl. Roughly chop the remaining walnuts and scatter them over the chicken. Toast the rest of the pittas, cut into wedges, and serve alongside.
Tips from the ZestyPlate Kitchen
- Toast the walnuts to golden first to draw out their deep, nutty flavour.
- Soak the bread in stock so it blends down into a smooth, thick sauce.
- Roast the chicken until the skin really crisps, for the best contrast against the creamy sauce.
- If the sauce stiffens, loosen it with a splash more stock.
Frequently Asked Questions
Rich, creamy and nutty with a gentle savoury depth, taking its lead from the classic Circassian chicken of Turkish cooking.
Yes, though thighs stay juicier under the heat. If you go with breast, watch it closely so it doesn't dry out.
Yes. Make it in advance and reheat gently, loosening with a little stock. Stir the herbs through just before serving.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!