Stuffed chicken with walnuts, onions, and lavash

Directions

1. Crush the walnuts, but leave some larger pieces so that you can still taste them in your mouth. ≈ 3 min
2. Peel and finely chop the onions, then squeeze them into a clean cloth. Sauté them in a frying pan over medium heat without any added fat, until they are softened and translucent, then set aside to cool. ⏱ ≈ 20 min
3. Cut the lavash into small pieces with scissors, pour over with hot water to soften it, and stir. Add more hot water as needed. ≈ 4 min
4. In a mixing bowl, combine the walnuts, onion, melted butter, salt, pepper, lavash, and horra. The filling should have a slightly sour, salty, and mildly bitter flavor. ≈ 4 min
5. Rinse the chicken and clean it thoroughly. ≈ 8 min
6. Cut off the tips of the wings and the legs, then set aside some of the filling. ≈ 8 min
7. Stuff the chicken with the remaining mixture, then tie the cavity closed with kitchen twine. ≈ 10 min
8. Pierce the underside of the wings and the thighs, rub the remaining filling over the outside, and then slide it into the holes. ≈ 3 min
9. Bake in a preheated oven at 180 °C for one hour. ⏱ ≈ 35 min