Azerbaijani Inspired Stuffed Chicken with Walnut Sauce

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• For the marinade: For the marinade:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the stuffing: For the stuffing:
• 1 cup cooked rice 1 cup cooked rice
• 1/4 cup chopped fresh herbs (such as parsley and dill) 1/4 cup chopped fresh herbs (such as parsley and dill)
• 1/4 cup chopped dried fruits (such as apricots and raisins) 1/4 cup chopped dried fruits (such as apricots and raisins)
• Salt and pepper to taste Salt and pepper to taste
• For the walnut sauce: For the walnut sauce:
• 1 cup walnuts, ground 1 cup walnuts, ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 cup chicken broth 1 cup chicken broth
• Salt to taste Salt to taste
• Fresh herbs, for garnish Fresh herbs, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, salt, and black pepper to make the marinade.
3. 3.
   Rub the chicken with the marinade, making sure to coat it evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for more intense flavors.
4. 4.
   In a mixing bowl, combine the cooked rice, chopped fresh herbs, chopped dried fruits, salt, and pepper to make the stuffing.
5. 5.
   Stuff the chicken cavity with the rice mixture and secure the opening with toothpicks or kitchen twine.
6. 6.
   Place the stuffed chicken on a roasting rack in a baking dish and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
7. 7.
   While the chicken is roasting, prepare the walnut sauce. In a saucepan, combine the ground walnuts, minced garlic, turmeric, cinnamon, vinegar, chicken broth, and salt. Bring to a simmer over medium heat and cook for about 10 minutes, until the sauce thickens.
8. 8.
   Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before carving.
9. 9.
   Serve the stuffed chicken with a generous drizzle of the walnut sauce and garnish with fresh herbs.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts and grind them just before preparing the sauce to preserve their flavor and texture.
• Fresh herbs — Feel free to use a combination of your favorite herbs such as parsley, dill, or cilantro for added freshness.
• Dried fruits — Experiment with different dried fruits like apricots, cranberries, or dates to add a unique sweetness to the stuffing.

Tips & Tricks

• To achieve a crispy skin, you can brush the chicken with melted butter before roasting.
• If you prefer a smoother sauce, you can strain it through a fine-mesh sieve before serving.
• Leftover chicken can be refrigerated and enjoyed cold the next day, making it a perfect addition to salads or sandwiches.
• For a vegetarian version, you can stuff bell peppers or zucchinis with the rice mixture and bake them until tender.

Serving advice

Serve the Stuffed Chicken in Creamy Walnut Sauce as the centerpiece of a festive dinner. Accompany it with traditional Azerbaijani sides like pilaf, grilled vegetables, and a fresh salad. Don't forget to drizzle extra walnut sauce over the chicken when serving for an extra burst of flavor.

Presentation advice

Present the Stuffed Chicken in Creamy Walnut Sauce on a large platter, garnished with fresh herbs. Pour some of the walnut sauce over the chicken, allowing it to cascade down the sides. The golden brown chicken, paired with the creamy sauce, creates an enticing visual appeal.