Lavangi - Stuffed Chicken Recipe You Must Try

Get ready to discover a true culinary gem: Lavangi! This incredible Azerbaijani stuffed chicken dish is a masterpiece of sweet and savory flavors, making it one of the most memorable baked chicken recipes you'll ever encounter. Imagine a perfectly roasted whole chicken oven baked to golden perfection, its cavity brimming with a rich, aromatic stuffing of finely ground walnuts, sweet dried fruits, and savory onions, all finished with a glossy plum glaze. It's an authentic recipe that feels special enough for holidays and dinner parties, yet our guide makes it totally achievable for home cooks.
Lavangi isn't just any recipe for whole chicken; it's a celebration of Azerbaijani tradition, a hearty traditional meal often served at family gatherings and festive occasions. While its roots are in Azerbaijan and the broader Caucasus region, its flavor profile is wonderfully familiar and comforting. Think of it as a sophisticated blend where classic roast chicken meets a sweet-tart Thanksgiving-style stuffing, elevated by the unique tang of plum. You'll absolutely love this best stuffed chicken recipe because it uses simple supermarket ingredients to create a truly impressive presentation, without requiring advanced chef skills. Plus, the stuffing can be prepped ahead, and it's naturally dairy-free, making it a fantastic option for various dietary needs. If you're looking for a traditional cuisine experience that will wow your taste buds, you've found it.

Ingredients

• For the Filling:
• 1 cup (about 4 ounces) fresh walnuts, untoasted
• 1 large yellow or white onion (about 1 cup finely blended pulp)
• ½ cup pitted prunes, finely chopped
• ¼ cup dark or golden raisins, finely chopped
• 1 tablespoon plum jam or plum puree, plus more for chicken exterior
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• Optional: Pinch of coriander or paprika for extra depth
• For the Chicken & Glaze:
• 1 whole chicken, about 4 pounds (fresh or thawed frozen)
• 1 tablespoon neutral oil or ghee
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons plum jam or plum puree (for rubbing the chicken)

Directions

1. Make the Filling
   1. If your prunes or raisins feel very dry, you can soak them in a little warm water for 10-15 minutes, then drain thoroughly before chopping.
   2. Peel and roughly chop the onion. Place it in a food processor and blend until it forms a fine pulp.
   3. Transfer the onion pulp to a fine-mesh sieve or a clean kitchen towel. Press firmly or squeeze to extract as much liquid as possible. You want the onion pulp to resemble damp sand, not a wet puree. Discard the liquid.
   4. Add the walnuts to the food processor (no need to clean it) and pulse until they are medium-fine, like coarse breadcrumbs, but avoid turning them into a paste or powder.
   5. In a medium bowl, combine the squeezed onion pulp, pulsed walnuts, chopped prunes, chopped raisins, 1 tablespoon of plum jam (or puree), salt, and black pepper. Mix everything together thoroughly with your hands until the mixture is cohesive and holds together when pressed. Taste and adjust seasoning if desired.
2. Prep & Stuff the Chicken
   1. Remove the giblets from the chicken cavity and pat the chicken very dry, inside and out, with paper towels. This is crucial for crispy skin!
   2. Season the inside cavity of the chicken with a pinch of salt and pepper.
   3. Loosely fill the chicken cavity with the prepared walnut mixture. Don't pack it too tightly, as the filling needs a little space to expand and cook evenly. If you have extra filling, you can tuck a small amount under the breast skin by gently loosening it with your fingers.
   4. In a small bowl, mix the 2 tablespoons of plum jam (or puree) with a tiny splash of water if it’s very thick, just to make it spreadable. Rub this mixture evenly all over the outside of the chicken.
   5. Season the entire exterior of the chicken generously with the remaining salt and pepper.
   6. To help the chicken cook evenly and look presentable, lightly truss the legs by crossing them and tying them together with kitchen twine. Tuck the wing tips under the chicken body to prevent them from burning.
3. Roast the Lavangi
   1. Preheat your oven to 375°F (190°C).
   2. Place the prepared chicken on a rack in a roasting pan. You can also place it directly on a bed of sliced onions or root vegetables in the pan if you like, for extra flavor and to keep the chicken from sticking.
   3. Roast the chicken for approximately 1 hour 45 minutes to 2 hours, depending on its size. A good rule of thumb is about 20-25 minutes per pound for a stuffed chicken.
   4. Start checking the internal temperature with a meat thermometer about halfway through the cooking time. Insert the thermometer into the thickest part of the thigh (without touching bone) and also near the center of the stuffing.
   5. If the skin starts to brown too quickly before the chicken is cooked through, loosely tent the chicken with aluminum foil.
   6. The chicken is done when the internal temperature reaches 165°F (74°C) in both the thigh and the center of the stuffing. The juices should run mostly clear when you pierce the thigh, and the skin should be a beautiful deep golden brown.
4. Rest, Carve & Serve
   1. Once cooked, carefully remove the chicken from the oven and transfer it to a cutting board. Loosely tent it with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
   2. After resting, remove the twine. Carve the chicken by first removing the legs and thighs, then slicing the breast meat.
   3. Gently scoop out some of the delicious walnut and plum stuffing to serve alongside each portion of chicken.
   4. Spoon any pan drippings over the carved chicken and stuffing for an extra layer of flavor. Lavangi is traditionally served over rice, creating a complete and satisfying meal.