Entree: Azerbaijan – Baku & Absheron – Lavangi (Whole chicken stuffed with spiced walnut and onion filling, baked until aromatic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg), giblets removed
- 2 cups (200 g) walnuts, finely ground
- 2 large (about 12 oz / 340 g) onions, finely diced
- 4 tbsp (60 ml) butter or 3 tbsp (45 ml) vegetable oil
- 3 cloves (approx. 15 g) garlic, minced
- 3 tbsp (45 ml) pomegranate molasses
- 1/4 cup (40 g) dried barberries or raisins (optional)
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cinnamon
- 2 tsp (10 ml) sumac
- 1 tsp (5 ml) salt, plus extra to season
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 cup (120 ml) warm water or mild chicken stock to bind filling
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for the filling
- Butter or oil for brushing the chicken skin before roasting
- Pomegranate seeds and chopped herbs for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). In a large skillet over medium heat, melt 4 tbsp (60 ml) butter or heat 3 tbsp (45 ml) oil. Add the diced onions and a pinch of salt; cook slowly until soft and deep golden, about 15–20 minutes. Stir in minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
2. In a bowl combine the ground walnuts, cooked onions and garlic, 3 tbsp (45 ml) pomegranate molasses, dried barberries or raisins if using, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, 1 tsp (5 ml) ground coriander, 1/2 tsp (2.5 ml) cinnamon, 2 tsp (10 ml) sumac, and 2 tbsp (30 ml) chopped cilantro or parsley. Add 1/2 cup (120 ml) warm water or stock a little at a time to create a moist, spreadable paste.
3. Season the chicken cavity with a little salt and pepper, then spoon the walnut-onion filling into the cavity, packing gently but not so tightly that the filling expands and bursts the skin during cooking. Truss the legs and tuck the wings. Brush the outside of the chicken with a little melted butter or oil and sprinkle a pinch of salt on the skin.
4. Place the chicken breast-side up on a rack in a roasting pan. Roast at 375°F (190°C) for about 1 hour 10 minutes to 1 hour 30 minutes (allow approx. 20 minutes per pound), basting occasionally with pan juices, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
5. Remove the chicken from the oven and let rest for 10–15 minutes before carving to allow juices to redistribute. Slice carefully to retain some stuffing in each portion.
6. Serve warm, garnished with pomegranate seeds and chopped herbs, with plain rice or flatbread to accompany the rich walnut stuffing.