How long can I store leftovers?

Leftovers can be refrigerated in an airtight container for up to 3 days.

Can I make this ahead?

Yes, you can prepare the stuffing and marinate the chicken one day ahead, then roast it before serving.

Can I substitute walnuts with another nut?

Yes, almonds or pecans can be used, though they will alter the flavor slightly.

Is there a vegetarian version of lavangi?

You can make a stuffed eggplant using the same walnut and pomegranate mixture.

How do I reheat leftovers without drying them?

Wrap the chicken pieces in foil and reheat in a low oven set at 300°F until warm.

Azerbaijani Lavangi with Walnut and Pomegranate Molasses

Name: Azerbaijani Lavangi with Walnut and Pomegranate Molasses
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Walnuts; Onion; Pomegranate Molasses; Salt and Pepper; Whole Chicken; Olive Oil; Salt; Black Pepper; Sweet Paprika; Pomegranate Molasses; Olive Oil; Honey; Fresh Pomegranate Seeds; Chopped Fresh Parsley

A mouthwatering poultry dish packed with the exotic flavors of Azerbaijan.

Lavangi is a traditional Azerbaijani dish featuring chicken or fish stuffed with a rich blend of nuts, onions, and pomegranate molasses, making for a sweet and tangy delight.

2 h 30 min
4
Intermediate

Ingredients

For the Walnut Stuffing

Walnuts

1 ½ cups, toasted and finely chopped

Onion

1 large, grated

Pomegranate Molasses

1/3 cup

Salt and Pepper

to taste

For the Chicken

Whole Chicken

about 4 pounds, cleaned

Olive Oil

2 tablespoons

Salt

1 teaspoon

Black Pepper

1 teaspoon

Sweet Paprika

1 teaspoon

For the Basting

Pomegranate Molasses

2 tablespoons

Olive Oil

2 tablespoons

Honey

1 tablespoon

For the Final Touch

Fresh Pomegranate Seeds

Chopped Fresh Parsley

Preparation

Preparing the Walnut Stuffing

Combine ingredients

In a bowl, combine the chopped walnuts, grated onion, and pomegranate molasses.

Season mixture

Season with salt and pepper, and mix well until combined.

Let rest

Set aside for the flavors to meld.

Preparing the Chicken

Preheat oven

Preheat the oven to 375°F (190°C).

Season chicken

Rub the chicken with olive oil, then season with salt, black pepper, and paprika.

Stuff chicken

Stuff the chicken cavity with the walnut mixture, securing the opening with skewers or kitchen twine.

Ensure the stuffing is not packed too tightly to allow for even cooking.

Dry chicken

Before stuffing, pat the chicken dry with paper towels to ensure the skin crisps up beautifully.

Cooking Process

Roasting

Place the chicken on a roasting rack in a baking dish and roast in the preheated oven.

Basting

Combine pomegranate molasses, olive oil, and honey for basting. Baste the chicken every 15 minutes for a glossy finish.

Resting

Once cooked, allow the chicken to rest for 15 minutes before carving to retain juices.

Timing

Roasting: 1 hour 45 minutes. Resting: 15 minutes.

Heat Guide

Preheat oven to 375°F (190°C). After 1 hour, reduce heat to 350°F (175°C) for basting.

Plating & Serving