Chicken tabaka is a traditional dish of Georgian cuisine, which in Soviet times was necessarily included in the menu of restaurants. This is quite simple to prepare, but very tasty food, which is perfect for any occasion, whether it be a regular family dinner, a friendly picnic or a festive feast.
It is necessary
- - chicken weighing 700-800 g;
- - 1, 5 tbsp. vegetable oil;
- - 2 tbsp. ghee;
- - 0.5 tbsp. lemon juice;
- - 2-3 cloves of garlic;
- - 3 tbsp. sour cream;
- - salt;
- - nutmeg;
- - ground black pepper;
- - greens.
Instructions
Step 1
Prepare the chicken: rinse the carcass with cold water, pat dry with a paper towel, trim off old areas and excess skin. Slice the chicken lengthwise along the breast, turning it slightly forward, and break the rib bones. Turn the carcass upside down, flat on a cutting board and beat well on both sides, being careful not to damage the skin. It is advisable to keep the chicken as flat as possible.
Step 2
Rub the carcass with salt, ground black pepper, grated nutmeg. Mix vegetable oil, lemon juice, brush on all sides of the chicken and leave to marinate at room temperature for 2 hours.
Step 3
Crush the garlic with the flat side of a knife and chop finely. Make small cuts in the meaty parts of the carcass and stuff the garlic into the chicken. Lubricate the skin with sour cream.
Step 4
Chickens of tobacco are traditionally fried in a special pan called tapa. Its flat, heavy lid presses down on the carcass and ensures even cooking. Frying pans with lids equipped with a screw press serve the same purpose. If you do not have such utensils, use the available kitchen utensils.
Step 5
Heat the ghee in a skillet, add a little black pepper and lay the carcass with the inside facing down. Place a flat lid, large plate, cauldron lid, saucepan, or another skillet on top of the chicken. It is important that the diameter of this dish is slightly smaller than the diameter of the pan in which the poultry is fried, and the surface is as flat as possible.
Step 6
After covering the carcass, press down on it with heavy oppression. For example, you can put a large jar or pot of water, a stone or any other object that will hold the chicken well against the pan.
Step 7
Fry the carcass over medium heat for 15-20 minutes, turn over to the other side and bring to readiness under pressure for another 15-20 minutes. Put the finished tobacco chicken on a dish and sprinkle with chopped herbs.
Step 8
Prepare the sauce. In the remaining fat in the pan, fry the finely chopped garlic, add 2 tbsp. sour cream, mix everything and boil over moderate heat for 5 minutes. Serve the tobacco chicken sauce separately in a gravy boat.
