Entree: Azerbaijan – Nakhchivan – Lavangi (Roasted chicken stuffed with a spiced walnut and onion filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 2 cups (200 g) walnuts, finely ground
- 2 medium onions, finely chopped, about 10 oz (280 g)
- 4 tbsp (57 g) unsalted butter, divided
- 2 tbsp (30 ml) pomegranate molasses
- 2 cloves garlic, minced, about 6 g
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) sweet paprika
- 2 tbsp (30 ml) vegetable oil or clarified butter for rubbing
- 1/4 cup (60 ml) water or light chicken broth (optional, for pan)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken dry inside and out and season the cavity lightly with 1/4 tsp (1.5 g) salt.
2. In a skillet, melt 2 tbsp (28 g) butter over medium heat. Add the chopped onions and a pinch of salt; cook slowly until very soft and golden, about 15–20 minutes. Allow to cool slightly.
3. In a bowl combine the ground walnuts, cooked onions, minced garlic, pomegranate molasses, ground coriander, paprika, remaining 3/4 tsp (4.5 g) salt, and black pepper. Mix into a moist paste; add a splash of water or 1 tbsp (15 ml) butter if needed to achieve a spreadable texture.
4. Spoon the walnut–onion mixture into the chicken cavity, pressing to pack it firmly but not overstuffing. Truss the bird or tie the legs to keep the stuffing secure.
5. Rub the outside of the chicken with the vegetable oil and the remaining 2 tbsp (28 g) melted butter, and season the skin lightly with a pinch of salt and pepper.
6. Place the chicken breast-side up on a rack in a roasting pan. Add 1/4 cup (60 ml) water or broth to the pan to keep drippings from burning.
7. Roast for about 60–75 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden brown.
8. Remove the chicken from the oven and let rest 10–15 minutes. Carve, ensuring some stuffing accompanies each portion, garnish with chopped cilantro or parsley, and serve warm.