Prep 30 mins
Cook 45 mins
Azerbaijian tradition states that this dish be served as an accompaniment to Plov (or Pilaf). I recommend serving with Arminyan Plov (Armenian Pilaf) Arminyan Plov (Armenian Pilaf), Azerbaijani Plov (Azerbaijanian Pilaf) Azerbaijani Plov (Azerbaijanian Pilaf), or Kazaki Oreshki Plov (Kazaki Nut Pilaf) Kazaki Oreshki Plov (Kazaki Nut Pilaf). If you were offering this to guests you would have several accompaniments along with the main dish of plov. Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. It originates with the Mongols and the Chinese and spread along the Silk Road to the West. One western version is paella from Spain.
- 6 tablespoons raisins
- 4 medium onions
- 1 1⁄4 cups walnut meats
- 2⁄3 cup plum puree
- salt, to taste
- black pepper, to taste
- 1 medium chicken (2-2 1/2 lbs)
- sliced lemon, for garnishing
- Soak the raisins for at least 30 min in lukewarm water.
- Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl.
- Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well.
- Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree.
- Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown.
- Serve the chicken with the plov rice and garnish with slices of lemon as desired.