Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match; they are too sweet, hence my addition of lemon. But this works as a delicious alternative to your regular roast chicken. Levengi means ‘inside the stomach’, and it is used to stuff both poultry and fish. Add some spices to the stuffing and it will be almost festive. A sprinkling of sumac gives an extra sour note, and walnuts add welcome texture.
2 tablespoons olive oil
1 medium chicken
1 tablespoon ground sumac
100g (3˝ oz) pitted prunes, finely chopped
Grated rind and juice of 1 lemon
200g (7oz) walnuts, toasted and roughly chopped
1 red onion, grated
Sea salt flakes and freshly ground black pepper
Armenian Roasted Vegetables to serve
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Rub the olive oil all over the chicken. Place in a roasting tin and sprinkle it with the sumac.
2. Mix the prunes with lemon rind and juice, walnuts and onion, then stuff the mixture inside the chicken.
3. Roast for 1 hour or until the juices run clear when you slice through the thickest part of the leg. Serve with Armenian Roasted Vegetables.
These images were taken by Kris Kirkham and are from Mamushka by Olia Hercules, published by Hachette Australia. Hardback RRP $39.99, Ebook $19.99
MAKES 8On November 20, 2015
Feeds 2 for a main meal, 4 for a starterOn June 13, 2014
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!On March 18, 2016
These wheat- and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark chocolate – perhaps not unlike my friend...On October 31, 2014
When I see a chocolate fondant and a sticky toffee pudding on the same menu I seriously struggle toOn June 30, 2017
I wanted to create a rainbow cake with natural flavours and colours rather than using food colouring. I asked the florist for a rainbow selection of edible flowers to go...On July 29, 2016