Roasted chicken with creamy walnut sauce (Turkish Chicken)

step 1
Heat the oven to 200C/180C fan/gas 6. In a roasting pan, mix the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 minutes until the chicken is crispy and cooked through.

step 2
Meanwhile, break up 1 pita bread and place in a small bowl. Pour over a couple of tablespoons of chicken broth and let it soak. Fry the walnuts in a pan for about 3 minutes until golden and toasted. Set aside. Heat the remaining oil in a frying pan and cook the onion and garlic until softened. Place the softened pita bread, onion mixture, and most of the nuts in a blender. Pour over the rest of the chicken broth and mix until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.

step 3
When the chicken is cooked, place it on a platter. Add the cilantro to the sauce and pour into a bowl. Chop the remaining walnuts and scatter over the chicken. Toast the pitas, cut them into wedges and serve them along with

foods：
8 chicken thighs
1 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons olive oil
6 pita bread
150 ml chicken broth
175 g walnuts
1 onion chopped
2 cloves of garlic, minced
50 ml single cream
Juice of 1 Lemon
A handful of cilantro