Roasted chicken with creamy walnut sauce

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 200C/180°C / 350°F fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Leave to cook for 40 mins until the chicken is crisp and cooked through.
2. 2In the meantime, tear up 1 pitta bread and put the in a small mixing bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted.
3. 3Keep to one side. Heat the remaining oil in the pan and cook the onion and garlic until softened. Lay the softened pitta bread, onion mixture and most of the nuts into a blender.
4. 4Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
5. 5When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly cut up the remaining walnuts and scatter over the chicken.
6. 6ServeToast the pittas, cut into wedges and serve alongside.