Middle Eastern · dinner
Toyuq Lavangi (Azerbaijani Walnut-Stuffed Roast Chicken)
Toyuq Ləvəngisi
Video by Ağababa Ağababa on YouTube, in Azerbaijani · Open on YouTube
- Gluten-free ingredients
Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
45 g protein and 11 g net carbs a serve: a whole chicken roasted with a filling of ground walnuts and onion soured with pomegranate and plum instead of rice, rich in plant omega-3 from the walnuts.
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Ingredients 12
Method
The cook speaks Azerbaijani; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.
- Rinse the chicken and soak it for 5–6 hours (or overnight), covered and in the fridge, in 1 litre water with 1 heaped tbsp salt and 4 tbsp grape vinegar or lemon juice. Rinse again and leave it to drain in a colander. 0:30
- For the ləvəngi filling, grate the onions and squeeze out their juice (keep 4 tsp of it for the sauce). Grind the walnuts finely. 1:45
- Mix the walnuts and squeezed onion with 2 heaped tsp sour pomegranate sauce, 2 heaped tsp sour plum paste, salt and pepper into a thick paste. 2:05
- Stir the 4 tsp onion juice with 1 heaped tsp each of the pomegranate sauce and plum paste, salt and pepper, and rub it over the chicken inside and out. 2:50
- Pack the walnut filling into the cavity and close the opening. 3:15
- Mix 1 full tbsp melted butter with 1 level tsp paprika and brush it all over the chicken. 3:45
- Roast at 180°C for about 2 hours, until deep golden and cooked through. 4:10
- Serve on lettuce leaves, carving the chicken and spooning out the walnut filling alongside. 4:20
Tip. Serves 6 is our estimate for a 1.6 kg chicken. Unsweetened sour pomegranate sauce (narsharab) and sour plum paste (lavashana, tkemali) are sold in Caucasian and Persian shops. Often served with plov.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 6
Where the energy comes from one serve
- Net carbs 6%
- Protein 26%
- Fat 68%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High294%
4.7 g a serve, mostly from walnuts (97%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Selenium High63%
35 µg a serve, mostly from chicken (92%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B6 High51%
0.9 mg a serve, mostly from chicken (61%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc High38%
4.2 mg a serve, mostly from chicken (60%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Magnesium High28%
120 mg a serve, mostly from walnuts (66%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Iron High20%
3.6 mg a serve, mostly from chicken (48%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate Source19%
77 µg a serve, mostly from walnuts (64%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B12 Source17%
0.4 µg a serve, mostly from chicken (99%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin A Source15%
131 µg a serve, mostly from chicken (48%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Potassium Source14%
640 mg a serve, mostly from chicken (46%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin K Source13%
16 µg a serve, mostly from lettuce leaves (64%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
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Calcium7%
87 mg a serve, mostly from walnuts (56%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin E6%
0.9 mg a serve, mostly from chicken (43%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin C4%
3.9 mg a serve, mostly from onions (70%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D1%
0.2 µg a serve, mostly from chicken (79%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Ağababa Ağababa; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.