Baked Chicken with Walnut Cream Sauce
Tender baked chicken in Turkish style with aromatic sauce made from walnuts and cream. The perfect dish for a family dinner, served with warm pita bread.
Ingredients
- 8 pcs Chicken thighs
- 1 tsp Cumin
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 6 pcs Pita bread
- 150 ml Chicken broth
- 175 g Walnuts
- 1 pcs Onion
- 2 clove Garlic
- 50 ml Heavy cream
- Lemon
- to taste Coriander
- to taste Salt and black pepper
Instructions
- Preheat the oven to 200°C. Place chicken thighs in a baking dish, sprinkle with cumin and paprika, drizzle with 1 tablespoon of olive oil, season with salt and pepper. Transfer to the oven and bake for 40 minutes until golden brown and cooked through.
- While the chicken is cooking, tear one pita bread into pieces, place in a bowl and pour 2 tablespoons of chicken broth over it. Let the bread soak until softened.
- In a dry skillet, toast the walnuts for 3 minutes until fragrant and golden. Set aside.
- In the same skillet, heat the remaining olive oil and sauté the finely chopped onion and garlic until soft, about 5 minutes.
- Place the soaked pita bread, the onion and garlic mixture, and most of the toasted walnuts into a blender. Pour in the remaining chicken broth and blend until a coarse paste forms.
- Return the walnut paste to the skillet, add the cream and lemon juice. Stir well, season with salt and pepper to taste. Keep the sauce warm until serving.
- When the chicken is ready, transfer it to a serving platter. Sprinkle the sauce with fresh coriander and pour into a sauce boat. Sprinkle the finely chopped remaining walnuts over the chicken. Cut the pita bread into triangles, lightly toast in a toaster and serve alongside the chicken.