Toyuq Lavangi | Azerbaijani Walnut and Sour Plum Stuffed Chicken

Finely chop the onions, rub them with a pinch of salt, and let stand for 5 minutes. Squeeze out the liquid by hand; otherwise, it can make the filling watery and steam the chicken from inside. Sauté the onions in oil for 5 minutes, until soft but not browned.

Toast the walnuts in a dry skillet for 3 minutes, let them cool, and chop coarsely; do not grind them to a powder, as the filling should have some texture. Mix them with the onion, coarsely chopped dried plums, lavashana dissolved in warm water, saffron water, and salt. Taste the filling: it should be sharply tart, as that flavor will mellow during cooking.

Pat the inside of the chicken dry and spoon in the filling without packing it tightly. A tightly packed filling will not heat through and may remain cold in the center even when the chicken is cooked. Close the cavity with toothpicks or kitchen twine, tie the legs to the body, and rub the skin with softened butter, turmeric, salt, and black pepper.

Preheat the oven to 180°C / 355°F. Set the chicken breast-side up in a roasting pan, cover with foil, and roast for 70 minutes. Remove the foil and roast for 25 more minutes, until the skin is deep golden. Baste with the pan juices every 20 minutes.

Insert a thermometer into the thickest part of the thigh without touching the bone; it should read 74°C / 165°F. Check the center of the filling as well and do not remove the chicken until it also reaches 74°C / 165°F. Take it out of the oven, cover loosely with foil, and rest for 10 minutes so the juices redistribute.

Spoon the filling onto the center of a serving platter and arrange the carved chicken on top. Drizzle with the pan juices. Serve with plain rice and fresh herbs; the rice balances the tart filling.