Toyuq LəvəngisiWalnut-Stuffed Roast Chicken
Roast chicken filled with a sweet-tart walnut and onion stuffing sharpened with pomegranate molasses. The bird roasts until bronzed and juicy while the filling turns rich, savory, and deeply aromatic.
Prep
30m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Roasting
- 1.6kgWhole Chicken (patted dry)
Stuffing
- 300gOnion (finely chopped)
- 200gWalnuts (finely ground)
- 20gFresh Coriander (finely chopped)
- 60mlPomegranate Molasses
Roasting
- 10gSalt
- 2gBlack Pepper
Stuffing
- 20gUnsalted Butter (softened)
Roasting
- 40gUnsalted Butter (softened)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the onion in the softened unsalted butter over medium heat until soft and lightly golden.
- 02
Stir in the walnuts, fresh coriander, and pomegranate molasses, then cook briefly until the mixture is cohesive and fragrant. Let it cool slightly.
- 03
Heat the oven to 190°C (375°F). Season the chicken inside and out with the salt and black pepper.
- 04
Fill the cavity loosely with the walnut mixture and secure the opening. Rub the outside with the softened unsalted butter for roasting.
- 05
Roast until the skin is deeply golden and both the thickest part of the chicken and the center of the stuffing reach 74°C (165°F).
- 06
Let the chicken rest before carving, then serve with the stuffing.
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