Azerbaijani chicken with prunes and walnuts, served with Armenian roasted vegetables

I had the lovely Abigail over for dinner and Doctor Who (Delta and the Bannermen, for those interested in such things. 🙂 ) on Thursday evening, and so I decided to cook these two recipes from the cookbook that she kindly gave me for my birthday, Mamushka, by Olia Hercules. Billed as ‘recipes from Ukraine and beyond’, it’s a delightful book, full of interesting, tasty looking recipes, accompanied by tempting photographs.

The recipe for the roast chicken actually recommended the roasted vegetable recipe as an accompaniment, so who am I to argue.

I used a small chicken to serve two of us, but it could easily have served three, and in fact I stripped the remaining meat from the bones today and used it to make the filling for a pie.

For the chicken:

2 tablespoons of olive oil
1 small chicken (or a larger chicken to serve more.)
1 tablespoon of ground sumac
100g of pitted prunes, finely chopped
Grated rind and juice of one lemon
200g of walnuts, toasted and roughly chopped
1 small red onion, grated
Sea salt and freshly ground black pepper

Pre-heat the oven to 200.

Rub the olive oil all over the chicken and then sprinkle over the ground sumac and a little sea salt.

Mix the prunes with the lemon rind, juice, walnuts and onion and then stuff the mixture into the chicken cavity.

Roast for an hour and 20 minutes until cooked through, basting in its own juices a couple of times during cooking.

For the Armenian Vegetables:

150g cabbage, sliced into three wedges, keeping the core intact
1 carrot, peeled and thickly sliced
1 courgette, thickly sliced
2 celery sticks, thickly sliced (I hate celery so I substituted leek, as per)
1 small onion, quartered
200g of cauliflower stalks and florets, chopped
1 red pepper, deseeded and roughly chopped
3 tablespoons of olive oil
1 beef tomato, thickly sliced
1 tablespoon of chopped dill
Sea salt and freshly ground black pepper
Feta to crumble over

Preheat the oven to 200

Place all of the vegetables, except the tomato, in a large roasting tin.
Pour over the oil and season well with salt and pepper. Mix everything well together and ensure that the vegetables are all well coated in oil.

Roast in the oven for 30 minutes until the vegetables are starting to char around the edges.

Arrange the tomato slices on top and put back in the oven for another 15 minutes.

Sprinkle with chopped dill and crumbled feta before serving.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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