Azerbaijani Walnut-Stuffed Braised Chicken

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A celebrated dish from the Caucasus region, this stuffed chicken is filled with a richly spiced walnut-and-herb paste, then slowly braised until the meat is tender enough to fall off the bone. The combination of toasted walnuts, fresh herbs, and warm spices gives it a deeply aromatic character that pairs beautifully with flatbread or rice.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 9 gSaturated Fat
• 9 gCarbs
• 4 gFiber
• 3 gSugar
• 52 gProtein
• 780 mgSodium
• 760 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 10 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the chicken

• 1 whole chicken (about 3.5 lb), backbone removed and butterflied
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp melted butter

For the walnut-herb stuffing

• 1.5 cups walnuts, finely ground
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh basil or tarragon, chopped
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp saffron threads steeped in 2 tbsp hot water
• 1 tsp pomegranate molasses (optional)
• 1 tsp kosher salt

For braising

• 1 large onion, sliced
• 1/2 cup chicken broth
• 2 tbsp butter
• Pomegranate seeds and fresh herbs, to garnish

Directions

1. Make the stuffing: sauté the diced onions in 2 tbsp butter over medium heat until soft and golden, about 8 minutes. Stir in garlic for 30 seconds, then transfer to a bowl and cool slightly. Add the ground walnuts, all the chopped herbs, coriander, cinnamon, pepper, saffron water, pomegranate molasses, and salt. Mix until it forms a thick, fragrant paste.
2. Prepare the chicken: pat dry and season inside and out with salt and pepper. Carefully slide your fingers between the skin and breast meat to create pockets, then spread about one-third of the stuffing directly onto the meat under the skin. Pack the remaining stuffing into the cavity, then tuck the wing tips behind and tie the legs together with kitchen twine.
3. Sear the bird: heat the remaining butter in a wide heavy pot or Dutch oven over medium-high. Brown the chicken on both sides, about 3-4 minutes per side, until the skin turns deep golden.
4. Build the braise: scatter the sliced onion across the bottom of the pot and set the chicken breast-side up on top. Pour the chicken broth around the sides (do not pour over the skin). Cover tightly and reduce heat to low.
5. Braise gently for 75-90 minutes, basting every 20 minutes with the pan juices, until the thigh meat pulls easily from the bone and an instant-read thermometer reads 175°F in the thickest part of the thigh.
6. Transfer the chicken to a warm platter, spoon the caramelized onions and stuffing around it, and drizzle with the braising juices. Scatter pomegranate seeds and fresh herbs over the top before serving with warm flatbread or saffron rice.

Cook’s Notes

• Butterflying the chicken (removing the backbone) helps it cook evenly and makes stuffing easier; ask your butcher to do it if you're unsure.
• For a deeper, smokier flavor in the stuffing, lightly toast the walnuts in a dry skillet before grinding.
• Lavangi is traditionally served with fresh lavash or plov (rice pilaf); a spoonful of plain yogurt on the side balances the richness.
• If saffron is unavailable, substitute 1/2 tsp sweet paprika and a pinch of turmeric for color, though the floral aroma of saffron is signature.
• Save the pan juices — they are intensely flavorful and make an excellent sauce for rice or dipping bread.

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