Meat
Levengi
Chicken stuffed with walnuts, onions and spices, slowly cooked in a sweet and sour Azerbaijani sauce. A festive dish from the Shirvan cuisine, traditionally served with saffron rice.
Ingredients
Ingredients
Farce
Spices & seasoning
Optional extras
On the side
Nutrition facts
1,033 kcal per serving
- Protein
- 56.1 g
- Carbohydrates
- 31.4 g
- of which sugars
- 25.8 g
- Fat
- 73.4 g
- of which saturated fat
- 11.6 g
- Fiber
- 7.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Heat the oven to 180 °C and cut the chicken into pieces, or leave it whole if you prefer.
- Mix the chopped walnuts, chopped onion, cinnamon, salt and pepper to make the stuffing.
- Stuff the chicken, then tie it closed or secure the opening with toothpicks.
- Fry the sliced onion and garlic in the oil until browned, then brown the chicken on all sides.
- Add the stock, pomegranate juice, sugar and lemon juice, then bring to a simmer.
- Transfer everything to a covered ovenproof dish and cook for 1 hour, basting from time to time.
- While it cooks, steep the saffron in a little hot water and cook the plain rice.
- Serve the chicken coated in its sauce, with the rice sprinkled with saffron and pistachios.
Variations and tips
Prune version. Add 100 g of pitted prunes to the sauce for a sweeter note.
Using what's easy to find. Pomegranate juice is easy to find in supermarkets; otherwise mix cranberry juice with a little balsamic vinegar.
More ideas
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Azerbaijan
Original Ecomely recipe.