Lavangi - stuffing for chicken. Chicken Levengi, step by step recipe with photo Chicken Levengi

05.07.2023 Pasta

Such a filling is usually made in the southern regions of Azerbaijan - Lankaran. She is very, very tasty. So, you will need:

100 gr. chopped walnuts.

2 medium red onions

1 st. a spoonful of melted butter

1 plate of lavashan (sour plums processed and dried into a plate, they can usually be bought at the bazaar or in ethnic shops as sweets) - I think it will be possible to replace just dried plums if you find sour ones

salt, pepper to taste.

Chop the nuts (not too finely to be felt). Peel the red onion from the skin, chop, put in cheesecloth and squeeze the juice. Then fry this onion in a frying pan over medium heat without oil until the onion "dies" (probably here it does not mean until golden brown, but just until it sticks). Let cool.

During this time, chop the lavash (you can also use scissors). Pour warm water over it so that it is completely covered (but at the same time not too much water) and let it soften. Stir from time to time, if you need more water, add, be sure to warm, cold water will not soften the lavash.

When softened, knead (grind) until a slurry is obtained like this:

Mix everything properly. To taste. The mass should be salty-sour-bitter. (three in one so to speak). =)

Rinse the chicken and clean the insides properly. Pluck out the remaining feathers and burn. Do not forget to cut off the tips of the legs, wings and buttocks. In Azerbaijan, chicken is never served with "limbs". By limbs, I do not mean the wings and legs themselves, but their tips (you can see in the photo that I cut off).

Set some of the filling aside. Stuff the chicken with the rest of the filling, sew up the tummy with a thread. Make holes in the chicken between the body and the wings and legs. Spread the stuffing over the chicken properly and put a little stuffing in the holes.

Bake the chicken at 180 degrees for about an hour.

Nush Olsun! Bon appetit!

In fact levengi is the name of a stuffing for fish or chicken. Often the name is extended to the whole dish. Levengi is prepared in Azerbaijan, in the south of the country, and in Iran. Sometimes not only chickens or fish are stuffed this way, but also eggplants. Our recipe is with chicken.

Ingredients

Whole chicken, 1 pc

Onion, 2 bulbs

Walnuts, 150 g

Pomegranate sauce "Narsharab", 1 tsp

How to cook delicious levengi, step by step recipe with photos:

1. Prepare the chicken for processing, free from the insides, rub with pepper and salt. In this form, we leave to lie down for 2 hours, this time is enough for the chicken meat to be soaked with salt and pepper.

2. Cooking the main thing - the filling. We grind the bulbs in a meat grinder, then squeeze the juice through cheesecloth and remove it, we don’t need it. We do the same with walnuts, only we don’t need to squeeze anything out of them. Mix onion with nuts, add pomegranate sauce, pepper and salt. If there are problems with pomegranate sauce, you can take cherry plum sauce.

3. Having mixed everything, set aside the filling - it is ready.

4. Take the chicken and fill it with the prepared stuffing. Top with mayonnaise or sour cream to give a golden crust.

5. Put the chicken in the oven to bake, stand for 1½ hours. This is how it will be when we pull it out of the oven into the light.

6. That's it, the dish is ready, this is how it looks in a portioned plate.

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