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Dear cooks, publish another recipe for all lovers of Azerbaijani cuisine for those who are acquainted with dishes of national cuisine. From all of my guests who had the opportunity to taste this dish, remember its taste, you should teach it to cook! There is nothing complicated in cooking! Go! Help yourself! And I will be glad, if you make yourself a chicken!
Ingredients for Chicken lavangi
- Chicken - One thousand seven hundred
- Onion - 120 g
- Walnuts - 120 g
- Salt - 2 tsp.
- Black pepper - 2 tsp.
- Narsharab - 3 tbsp.
- Vegetable oil - 2 tbsp
Step by step instruction of cooking Chicken lavangi
Prepare the necessary ingredients. In the list of ingredients I have specified Narsharab, but do we need pasta of cherry plum, which is called "TURSHU". Just in the list of acceptable ingredients is no such word! But he pointed out "Narsharab" for a reason! In the absence of "turshu" it can be replaced with Narsharab or tkemali... Although I would recommend You find it "turshu".
Onions and nuts grind. I do it with blender, but you can mince. With onion squeeze the juice through cheesecloth, folded in several layers! If You have red onion, you take it instead of the usual bulb! And it will be even better!
Prepare meat lavangi. To do this, mix the onion, walnuts, 2 tbsp turshu (or Narsharab, or plum sauce), 1 tbsp vegetable oil.
Well my chicken. When the need osmolite her... On the tail of the cut gland. Dry the bird with paper towels. RUB it inside with salt and pepper! Inside is a little less than half of the specified amount of salt and pepper...
Prepare the sauce for the smearing of the carcass outside. Mix 1 tbsp turshu with 1 tbsp oil and remaining salt, and pepper.
Grease the chicken under the skin of the prepared sauce. So, that was enough then to coat all the chicken skin.
Now stuff the prepared chicken ground nut and onion.
Now the peritoneum is sewn up or secured with toothpicks. On the sides of the chicken make slits and fill these "pockets" wings. Coat the chicken on all sides with sauce turshu.
To cook the chicken immediately, but if you have time, it is better to let the chicken soak up the sauce and toppings! I usually put the prepared carcass overnight in the refrigerator.
By the time of departure chicken in the oven, the oven should be preheated to 150 degrees. To cook the chicken can be put in the pan or on the grill. If you decide to bake on the grill, don't forget to put under the chicken the tray with a small amount of water. I have my chicken weighing 1.7 kg was cooked at 140 degrees for 2 hours... Do you bake at a temperature of from 140 to 160 degrees for 2-2. 5 hours. Not recommended for chicken lavangi to raise the temperature to reduce time in the oven! Prolonged roasting at a lower temperature chicken comes out more fragrant and sweeter! Better impregnated with the scent and taste!
Here and ready our chicken! Serve the chicken lavangi on the overall dish, and the portions of the plates. As a great side dish rice or potatoes (boiled whole or quartered, then fried in butter). You can also just eat with fresh vegetables and herbs. Bon appetit!