Chicken tabaka is a national dish of Georgian cuisine. According to one version, the name of the dish comes from the Arabic word tabbaq, which means “flattened or crushed”. And this is true, because the main highlight of tobacco chicken is that it is cooked in a pan under pressure and served with a special sauce.
It is necessary
- - chicken or broiler - 1 pc. weighing no more than 1 kg;
- - vegetable oil - 4 tbsp. l.;
- - tomato paste - 6 tbsp. l.;
- - garlic - 4 cloves;
- - fresh cilantro (you can take dill) - 0.5 bunch;
- - red chili;
- - salt - 0.5 tsp;
- - sugar - 1 pinch;
- - hot water - 0.5 l.
Instructions
Step 1
Rinse the chicken well and cut it lengthwise along the breast. Flip it upside down and beat off all cartilages, legs and wings well. This is so that it becomes flat and fried as evenly as possible.
Step 2
Take some red pepper and salt. Wipe the carcass with them from all sides. The pepper will give the chicken a nice crust. If you wish, if you have time, you can put it in the refrigerator for 30-40 minutes to marinate.
Step 3
Heat a skillet with vegetable oil. Place the chicken skin side down in it. Cover with a lid or large plate and place a press on top. This could be a pot of water or even a couple of large, heavy stones. The main thing is that the chicken flattens well.
Step 4
Roast the tobacco chicken until golden brown. In the meantime, prepare the sauce.
Step 5
Peel the garlic, chop finely or crush through a garlic press. Rinse and grind cilantro. Take 0.5 liters of hot boiled water. Add tomato paste, crushed garlic, cilantro, salt and a pinch of sugar and chili pepper. Mix well.
Step 6
Once the chicken is golden brown, flip it over and cook for about 10 minutes. Once the chicken is done, take two or three teaspoons of the oil you fried in and add to the sauce.
Step 7
Serve the chicken tabaca with a fresh salad of cucumber, tomato or cabbage and herbs.
