Roasted chicken with creamy walnut sauce

Instructions

1- step 1 Heat oven to 200C/180C fan/gas 6.

2- In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning.

3- Cook for 40 mins until the chicken is crisp and cooked through.

4- step 2 Meanwhile, tear up 1 pitta bread and place in a small bowl.

5- Pour over a couple of tbsp chicken stock and leave to soak.

6- Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted.

7- Set aside.

8- Heat the remaining oil in the pan and cook the onion and garlic until softened.

9- Place the softened pitta bread, onion mixture and most of the nuts into a blender.

10- Pour over the rest of the chicken stock and whizz together until a rough paste forms.

11- Return the mixture to the pan.

12- Add the cream and lemon juice, season and keep warm.

13- step 3 When the chicken is cooked, arrange on a platter.

14- Stir the coriander through the sauce and spoon into a bowl.

15- Roughly chop the remaining walnuts and scatter over the chicken.

16- Toast the pittas, cut into wedges and serve alongside.