Entree: Azerbaijan – Azeri Northwest – Lavangi (Whole baked chicken stuffed with a spiced walnut and onion filling)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg), giblets removed
- 2 cups (200 g) walnuts, finely ground
- 2 large onions, finely chopped (approx. 12 oz / 350 g)
- 3 tbsp (45 ml) vegetable oil or melted butter
- 4 tbsp (60 ml) pomegranate molasses
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground black pepper
- 1.5 tsp (9 g) kosher salt, divided
- 2 tbsp (30 ml) lemon juice or vinegar
- 1/4 cup (60 ml) chicken stock or water
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (2 g) sumac (optional) or 1 tbsp (15 ml) extra pomegranate molasses for a tangy finish
- 1 tbsp (15 g) butter, for basting (optional)

Instructions

1. Preheat oven to 375°F (190°C). In a large skillet, heat 3 tbsp (45 ml) oil or butter over medium heat. Add chopped onions and a pinch of salt, and cook slowly until deeply golden and caramelized, about 20–25 minutes. Allow to cool slightly.
2. In a bowl combine ground walnuts, caramelized onions, 4 tbsp (60 ml) pomegranate molasses, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp ground black pepper, 1 tsp salt, and 2 tbsp (30 ml) lemon juice. Stir in 1/4 cup (60 ml) stock to moisten into a thick paste. Fold in chopped cilantro or parsley and sumac if using.
3. Pat the chicken dry inside and out. Season cavity lightly with a pinch of salt. Spoon the walnut-onion mixture into the chicken cavity, packing it gently but not overstuffing. Truss the legs and tuck the wings under the bird to hold the stuffing.
4. Rub the outside of the chicken with a little oil or butter and sprinkle the skin with remaining salt. Place the chicken breast-side up on a rack in a roasting pan; pour any remaining filling into the pan around the bird if desired for extra sauce.
5. Roast in the preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, basting occasionally with pan juices and 1 tbsp (15 g) butter if using, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.
6. Remove the chicken from the oven and let rest 10–15 minutes before carving to allow juices to redistribute and stuffing to settle.
7. Serve Lavangi carved with spoonfuls of the walnut stuffing and pan juices, accompanied by plain pilaf or flatbread and a wedge of lemon.