Chicken tabaka (tapaka - from the name of the frying pan "tapa" in which it is cooked) is a popular Georgian dish. Delicious, simple and quick to prepare, it is perfect for both everyday and festive tables.
It is necessary
-
- chickens;
- olive oil;
- coriander;
- salt;
- sour cream;
- dry red wine;
- basil;
- pepper;
- garlic;
- cilantro.
Instructions
Step 1
Take two small fresh chicken carcasses, about 600-800 grams. Rinse thoroughly, pat dry with a towel. Make an incision along the middle of the chicken breast with a sharp, thin knife. Spread the carcass skin side up, beat it with a meat hammer to flatten the chicken. In this form, when frying, the meat becomes softer and fits snugly to the pan, therefore it is fried evenly.
Step 2
Make a marinade. To do this, mix 150 grams of dry red wine with 2 teaspoons of olive oil. Add spices: one teaspoon of dried basil, half a teaspoon of coriander (cilantro), half a teaspoon each of salt and black pepper. Mix all ingredients well.
Step 3
Place the chicken carcasses in a food bag or saucepan, cover with the prepared mixture and leave to marinate for two hours at room temperature. Then heat a heavy-bottomed skillet, add half a teaspoon of olive oil and place the chicken skin side down. Place a plate on the chicken and press it down with some weight (a saucepan or jar of water will do). Fry over low heat for 15 minutes.
The skin should be browned. Turn the chicken over to the other side, put the weight back on and fry for another 10-15 minutes. Do not increase the fire.
Step 4
Prepare the sauce. Peel 2 cloves of garlic, toss in a mortar, add a pinch of salt and crush well. Mix with sour cream (100 grams).
Step 5
Put the finished chickens on plates, pour over the sauce and garnish with cilantro. You can serve it with boiled potatoes, pickles and fresh vegetables.
