This is one of my latest experiments with different herbs and nuts. I really like tarragon and believe that it goes the best with chicken. One important tip – do not blend the sauce for too long. It should contain little pieces of walnuts to give it this sophisticated nutty taste. This dish goes well with potatoes, rice, or flat bread.

You need

• Pressure cooker
• Blender

Ingredients

• 1kg chicken thighs;
• 2 large white onions;
• 1 can double concentrated tomato puree (140g);
• 300ml water;
• 1 chicken stock cube or pot;
• 200g natural yogurt;
• 100g walnuts;
• 20g tarragon;
• 1 garlic bulb;

Step by step

• Chop the onions.
• Put the thighs fillets and onions in the pressure cooker, add the tomato puree, the stock pot, and water.
• Stir everything together.
• Lock the lid on and bring up to high pressure. Once high pressure is reached, reduce the heat to as low as possible while still maintaining high pressure. Cook for 45 minutes. Turn off the heat and let the cooker release pressure naturally.
• While cooking the chicken prepare the walnut sauce. Blend together the natural yogurt, garlic, walnuts, and tarragon (tender leaves only!).
• Once pressure is released, remove the lid and pull the chicken apart using a fork.
• Add the creamy sauce and stir well.
• Serve piping hot with potatoes, rice or bread.

  Your shopping basket

• 2 packs of chicken thighs fillets (500g) – £7.98
• 3 onions – £0.55
• 1 can double concentrated tomato puree (140g) – £0.40
• 500g natural yogurt – £1.40
• 100g walnuts – £1.55
• 20g tarragon – £0.85
• 1 garlic bulb – £0.50
• Total basket £14.23 | Cost of ingredients (6 servings) £13.35 | Per serving £2.22