A whole chicken stuffed with a tangy mixture of ground walnuts, caramelized onions, and sour plum paste, then slowly roasted until the skin is deeply golden. A signature dish of southern Azerbaijan.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Preheat oven to 180°C.
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2
Caramelize onions in oil until deep golden brown.
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3
Mix ground walnuts, caramelized onions, narshara, turmeric, salt, and pepper.
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4
Clean and pat dry the chicken inside and out.
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5
Stuff the cavity tightly with the walnut mixture.
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6
Truss the chicken and place in a roasting pan.
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7
Roast for 2 hours, basting occasionally, until skin is golden and juices run clear.
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8
Rest 15 minutes before carving. Serve stuffing alongside.
Did You Know?
Lavangi is the pride of the Lankaran region, and locals insist that the dish can only be made properly with walnuts from Talysh mountain orchards and local narshara sour plum paste.
Chef's Notes
Equipment Tips
- oven
- roasting pan
- food processor
The Story Behind Lavangi
Lavangi originates from the Lankaran and Astara regions of southern Azerbaijan, where the subtropical climate produces abundant walnuts and sour fruits. The dish reflects the Talysh people's culinary tradition of combining tart fruit pastes with rich nut fillings.
The stuffing technique dates back centuries and was originally applied to fish from the Caspian Sea as well as poultry. The chicken version became dominant as it traveled to Baku and the rest of the country.
Lavangi is now considered one of Azerbaijan's essential festive dishes, served at weddings, Novruz celebrations, and important family gatherings throughout the southern regions.
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