Lavangi (Azerbaijan): Walnut and Plum Stuffed Chicken Breast
Lavangi is a stuffed chicken breast recipe from Azerbaijan. The filling is made with onions, walnuts, prunes, and raisins, and the chicken breast is rubbed with plum preserves. A little sweet, a little salty, and a whole lotta delicious!
Servings 6 servings
- 3 tbsp rasisins
- 2 medium onions cut into eighths
- 1 cup walnuts
- ⅓ cup dried prunes choppped
- 2 tbsp ghee
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ⅔ cup plum preserves or plum jam
- 3 large chicken breasts
Soak the raisins in room temperature water for 30 minutes. In a separate bowl, also soak the prunes for 30 minutes in room temperature water.
Preheat oven to 350 degrees.
Clean the chicken breasts. Using a knife, cut a slit horizontally down the fatter side edge of the chicken breast. Make sure to not cut the slit so deep that the knife comes out of the other side of the chicken. You are making a pocket to store the filling inside.
Once the slits are cut in the chicken, use your hands to massage the plum preserves into the raw chicken. Season chicken on both sides using pepper, garlic powder, and light salt.
Making the Filling
Blend the onion quarters in a blender until a liquid forms.
Line a medium mixing bowl with a dish towel and pour the blended onion into the dish towel. Wrap the dish towel up, and squeeze out all of the excess water from the blended onion. Dispose of the liquid. The remaining onion should stick together like dry sand when squeezed in your palm. Set aside.
Blend the walnuts in the blender. Set aside.
Strain the water from the prunes and put the hydrated prunes in the blender. Blend and set aside.
Using a wooden spoon, combine the blended onions, walnuts, and prunes in a mixing bowl. Drain the raisins and mix into the filling. Season with salt, pepper, and garlic powder. Melt the ghee and pour into the mixture as well. Mix to combine. The filling should be wet but not runny.
Assembly and Cooking
Fill each chicken breast with the filling. Lay the chicken breasts on an aluminum-lined cookie sheet and place in the oven.
Roast for about 45 minutes or until a meat thermometer reads the internal temperature as 165 degrees. Enjoy!
If making this recipe on the whole30, simply used crushed plums instead of plum jam
This dish can also be made using an entire chicken. If so, stuff the chicken with the filling and use this guide to figure out your roasting temperature and time.
Recipe copyright The Foreign Fork. For educational or personal use only.
Serving: 1serving | Calories: 426kcal | Carbohydrates: 45g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 245mg | Potassium: 728mg | Fiber: 4g | Sugar: 24g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg