Lavangi Chicken with Walnut and Onion Filling
Golden chicken with walnut and onion filling provides complete protein, fats, and vitamin E. A small amount of narsarab sauce sharpens the flavor, and baking keeps it juicy without bread or grains.
Grind the walnuts (250 g) into crumbs. Fry the onion (200 g) in part of the olive oil (7 g) for 8–10 minutes, then mix it with the walnuts and narsarab sauce (30 g), seasoning with table salt (15 g) and black pepper (1 g).
Stuff the chicken (1900 g) with the walnut and onion mixture and tie the opening closed with kitchen twine or skewers.
Brush the skin with the remaining olive oil (8 g) and distribute the remaining salt evenly over the outside.
Bake the chicken at 190°C for 75–85 minutes, periodically basting it with the pan juices, until the thickest part reaches an internal temperature of 74°C.
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