Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels.

2. 2

   Rub the chicken with olive oil and season generously with salt and black pepper.

3. 3

   Place the chicken on a baking sheet or in a roasting pan and roast for 40-45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

4. 4

   While the chicken roasts, prepare the sauce base. In a food processor, combine the walnuts, garlic cloves, coriander, fenugreek, and red chili flakes.

5. 5

   Pulse the mixture until the walnuts are finely ground, almost resembling a coarse paste.

6. 6

   Transfer the walnut mixture to a small saucepan and slowly whisk in the chicken broth until combined.

7. 7

   Simmer the sauce over medium-low heat for about 5-8 minutes, stirring frequently, until it thickens to a heavy cream consistency.

8. 8

   Remove the sauce from the heat and stir in the lemon juice to brighten the flavor. Taste and add salt if needed.

9. 9

   Serve the roasted chicken hot, spooning the warm walnut sauce generously over the meat or serving it on the side. Garnish with fresh cilantro.