Chicken tabaka is a traditional Georgian cuisine dish. It is a flattened chicken fried in a special pan with the addition of aromatic herbs and spices.
It is necessary
- - chicken carcass;
- - butter for frying.
- For the marinade:
- - 150 ml of dry red wine;
- - 50 ml of olive oil;
- - 1 teaspoon dried basil;
- - 1 teaspoon dried cilantro;
- - ground black pepper;
- - salt.
- For the sauce:
- - 2-3 cloves of garlic;
- - 50 g fresh greens of cilantro, parsley and dill;
- - 0.5 cups of chicken broth.
Instructions
Step 1
Prepare garlic sauce ahead of time. Crush or grate the garlic. Chop the parsley, dill and cilantro very finely with a knife. Stir the herbs and garlic, cover with hot chicken broth. Insist covered for 2-3 hours.
Step 2
Rinse the chicken thoroughly, dry it, cut it along the breast with a sharp knife and open it like a book. Choose small chickens for this dish. The best option is a carcass weighing 400-600 g.
Step 3
Place the cut chicken in a plastic bag and beat carefully on both sides with a hammer. Make sure that the bones are not crushed into crumbs. The main thing is to beat off the meat well. It is very important that the chicken is as flat as possible so that it makes contact with the pan better. And the package is needed in order to keep the kitchen clean.
Step 4
Prepare the marinade. To do this, stir in red wine, olive oil and spices. Season with salt and pepper to taste. Pour the beaten chicken carcass with the resulting mixture and leave to marinate for about an hour.
Step 5
Heat the butter in a non-stick frying pan, preferably ghee. It is not recommended to use vegetable oil for cooking chicken. Place the chicken back in the pan. Tobacco chickens are always fried under oppression. To do this, press down the flattened chicken carcass with a lid, plate or cutting board. Place a heavy weight on top. For example, a saucepan or a large jar of water. Fry the chicken for 15-20 minutes on each side until golden brown.
Step 6
Pour the pre-cooked garlic sauce over the fried chicken. Garnish with fresh cilantro and parsley sprigs. Serve with fresh or grilled vegetables.
