Lavangi
Lavangi, from above
Non vegLankaran

Lavangi

Chicken stuffed with walnuts, onion and sour plum, then roasted. The south of Azerbaijan on a platter.

110 minTime
44 gProtein each
mildSpice
Stuffed in the south2 chapters · 1 min read

Make it your way

Grandma's wayWhole chicken or fish stuffed with walnut, onion and alycha paste.
The original
620kcalsame
44 gproteinsame
4 gfibresame
110minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, about 1.2 kg
Walnuts2 cups, finely ground
Onion2 medium, grated and squeezed
Aloo bukhara (dried sour plums or prunes)12 dried sour plums, soaked and mashed
Pomegranate molasses1 tbsp
Cooking oil (vegetable oil)1½ tbsp
Butter1½ tbsp
Turmeric (ground turmeric)¼ tsp
Black pepper1 tsp
Saltto taste

Method

5 steps
  1. 1Mix walnuts, onion, mashed plums, pomegranate molasses, pepper and salt into a thick paste.
  2. 2Rub the chicken inside and out with salt, pepper and turmeric. Stuff the cavity with most of the paste and spread the rest under the skin.
  3. 3Sew or skewer the opening shut. Brush with oil and butter.
  4. 4Roast at 190°C, basting, until golden and juices run clear with no pink at the thigh.
  5. 5Rest 10 minutes, then carve and serve with the stuffing.
Serve it like this

Carve at the table on a big platter, scooping the dark walnut stuffing beside each piece. Rice or bread alongside.

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Make it a meal

What goes with Lavangi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Shah plov150 min
Bread or rice Lavash60 min
On the side Achichuk10 min
On the side Avial35 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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