Azerbaijani Jewish Lavangi Chicken

Jews who lived in Azerbaijan adopted from the local population the tradition of preparing various dishes with lavangi. Lavangi is a stuffing made from red onions and walnuts, with the addition of salted plum paste and sumac. By adapting the recipe to meet the requirements of kashrut (that is, removing the butter), Azerbaijani Jews created a dish known as lavangi chicken. In Israel, the recipe underwent further changes: teriyaki sauce is added instead of the unavailable plum paste.

Chop the walnuts in a blender, but do not grind them into flour—the texture should still be noticeable.

Pass the onions through a meat grinder or chop them separately in a blender, then place them in cheesecloth and squeeze out the juice.

Mix the onions with the walnuts and add the plum paste (teriyaki sauce). Add the sumac to the mixture.

Stuff the chicken and close the opening—you can use toothpicks or simply tie the legs together. If you have time, refrigerate the stuffed chicken overnight so that it marinates more thoroughly.

Bake for 50 minutes at 190 degrees.

Lavangi chicken is good both hot and cold, so it is often made for Shabbat.

Enjoy your meal!