Entree: Azerbaijan – Central Culinary Region – Lavangi (Whole chicken stuffed with a richly spiced walnut and onion filling typical of Azerbaijani cuisine)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg), giblets removed
- 2 cups (200 g) shelled walnuts
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter, softened
- 2 medium onions, finely chopped, about 2 cups (300 g)
- 2 tbsp (30 ml) pomegranate molasses
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (16 g) granulated sugar
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground fenugreek or dried fenugreek leaves (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) chicken stock or water (to moisten filling as needed)
- 1/4 cup (60 ml) olive oil for brushing
- 1/2 cup (75 g) dried barberries or dried sour cherries (optional)
- Fresh pomegranate seeds and chopped fresh cilantro or parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Rinse the chicken inside and out and pat dry with paper towels. Truss the legs and tuck the wings under the bird.
2. Prepare the stuffing: pulse the walnuts in a food processor until finely ground but still slightly textured, about 10–12 short pulses. Transfer to a bowl.
3. In a skillet heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onions and sauté until deeply golden and caramelized, about 15–18 minutes. Remove from heat and let cool slightly.
4. Stir the caramelized onions into the ground walnuts. Add softened butter, pomegranate molasses, lemon juice, sugar, ground coriander, cinnamon, fenugreek (if using), salt, pepper, and dried barberries or cherries (if using). Mix thoroughly. If the mixture seems dry, add up to 1/4 cup (60 ml) chicken stock or water to achieve a moist, spreadable consistency.
5. Spoon the walnut-onion mixture into the cavity of the chicken and press firmly to fill. If any filling remains, spread a thin layer under the skin over the breast for added flavor.
6. Brush the outside of the chicken with olive oil and sprinkle a little salt and pepper over the skin. Place the chicken on a rack in a roasting pan, breast-side up.
7. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, basting every 20 minutes with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is deep golden.
8. If the skin browns too quickly, tent loosely with foil. Once cooked, remove the chicken from the oven and let rest 10–15 minutes to allow juices to settle.
9. Carve the chicken, spoon any pan juices over the slices, and garnish with fresh pomegranate seeds and chopped cilantro or parsley. Serve with rice pilaf or traditional saffron rice.