Chicken tabaka - general principles and methods of preparation

This flattened chicken, rubbed with garlic and spices, with a well-fried crust, is so loved and revered in every home that many consider it a Russian creation. In fact, chicken tabaka, or more correctly “tapaka,” is an original Georgian dish. To prepare it, you need a small chicken weighing 600-800g and special utensils - a tapaka frying pan, with a heavy flat lid weighing two to three kilograms.

Before frying, the chicken must be rubbed with salt and seasonings, sometimes marinated in vinegar or lemon juice, then fried. The chicken turns out to be very aromatic, fried, with a garlicky and spicy taste, it is for this piquancy that people love it. After all, Tabaka chicken is much more interesting than boring fried chicken. This dish is Georgian, so it should be served accordingly - with adjika, garlic sauce, plenty of herbs and fresh vegetables.

Chicken tabaka - food preparation

In order for the chicken to turn out delicious, it must be prepared correctly. The carcass should be washed, cut lengthwise along the breast and flattened. Next, it is beaten with a kitchen hammer (from the inside), rubbed with spices, hot pepper, adjika and left to infuse for a couple of hours. If possible, you can marinate the chicken by pressing it down with a weight, but you can do without marinating. Next, the chicken is fried and rubbed with garlic.

Chicken tabaka - the best recipes

Recipe 1: Classic Chicken Tabaka

There are several ways to cook chicken, this is one of the classic options. The chicken is rubbed with garlic and seasonings, marinated and then fried in butter. You can also use melted butter.

Ingredients: 1 small chicken, a piece (30-40g) of butter.
Marinade: 1 small lemon (juice), black pepper, 4 cloves of garlic, salt, suneli hops (optional).

Cooking method

Cut the chicken lengthwise along the belly and lay it flat. Beat on one side and the other with a kitchen hammer.

Prepare the marinade: squeeze the juice from the lemon, squeeze out the garlic and mix with salt, khmeli-suneli and black pepper.

Rub the entire chicken thoroughly with the marinade and let it sit for one hour.

Melt the butter in a frying pan, place the chicken on its back and place the weight. For example, cover the chicken with an upside down pan lid and place a container of water on top. Fry on each side, depending on the weight of the chicken, from 10-12 to 15-18 minutes.

Recipe 2: Chicken Tabaka with Garlic Sauce

Some gourmets argue that it is necessary to rub chicken with garlic after frying, and not before. To make sure it actually tastes better, you need to prepare this dish according to the recipe below.

Ingredients: small chicken (up to 1 kg), salt, pepper, vegetable oil. Sauce: 3 cloves of garlic, salt, 2 tablespoons. vegetable oil, parsley or cilantro (greens).

Cooking method

Wash the chicken, cut lengthwise along the breast and flatten it. Pound with a kitchen hammer to give it a flatter shape. Rub the chicken with salt and pepper. You can also use dry adjika or hot pepper if you like it spicy.

Pour a spoon or two of oil into the frying pan, heat it, place the chicken back down and fry, pressing down with a weight. If you don’t have a special tapaka frying pan with a heavy lid, you can use improvised means. For example, cover with an inverted plate, and place a load on it - a jar of water. After fifteen minutes, turn the chicken over, return the weight to its place and fry for another fifteen minutes. Of course, you shouldn’t stand with a stopwatch, because it may fry a little earlier, the main thing is to make sure that it doesn’t burn. And the main assistant in this matter is your own sense of smell.

If the chicken is large, you can lightly steam it. Remove the structure with the weight, pour about four tablespoons of water into the frying pan, cover with a regular lid and simmer for about five minutes. Then turn the meat over and add water and simmer for another five minutes. The tabaka chicken is ready, all that remains is to prepare the sauce. Finely grate or crush the garlic, chop the herbs, add a little salt, stir and pour in the oil. Distribute garlic sauce throughout the carcass.

Recipe 3: Georgian Tabaka Chicken

Chicken tabaka is a Georgian dish, so it would be a shame not to cook it according to this recipe. Of course, in Georgia itself, local spices are used in production, which you can’t always find in Russian stores, but you can buy suneli hops and Georgian adjika without tomatoes.

Ingredients: chicken up to 1 kg, 2 teaspoons. Georgian adjika, salt, pepper, suneli hops, 3 tablespoons. sour cream, oil for frying - 2 tablespoons. (one creamy and one vegetable), for the sauce: 2 tablespoons. lie broth, salt, 2 cloves of garlic.

Cooking method

Flatten the carcass, beat it, rub it with salt, khmeli-suneli, and pepper. Let stand on the table for half an hour.

Heat a frying pan, melt the butter. Mix adjika with sour cream and spread on one side of the chicken (from the back). Place the coated side on the frying pan, press down with pressure and fry for fifteen minutes on each side.

Prepare the sauce: finely grate the garlic, add broth or water, and add salt. Pour or rub the sauce over the finished chicken.

Recipe 4: Georgian Tabaka Chicken (special)

Ingredients: small chicken - 0.8-1.0 kg, 3-4 pinches of red hot pepper (chili), salt, 200 ml cream (10-20%), 4 cloves of garlic, a tablespoon each of vegetable oil and butter.

Cooking method

Cut the carcass along the breast, spread it out and thoroughly knead the joints and vertebrae with your hands, as if turning it inside out. Mix salt and pepper and rub the mixture all over the carcass and under the skin too. Heat the oil and fry the chicken under a load for 12-15 minutes on each side. Remove the carcass, pour cream into the pan, add salt and chopped garlic. Once it boils, put the chicken in the sauce and simmer in the oven or on the stove, covered, for five minutes.

Chicken tabaka - useful tips from experienced chefs

— If you don’t have chicken on hand, you can use regular chicken up to two kilograms in weight, but it will take a little more time to fry.

— To keep the skin of the chicken crispy, the chicken should not be poured with liquid sauce; it is better to serve it separately in a bowl or rosette.

— If you don’t have a tapaka frying pan, you can use pressure from a pan, jar or full kettle of water. The water must be hot so that there is no temperature difference.

— It is better to rub the carcass with garlic after heat treatment, because... When fried, it gives the chicken a bitter taste rather than a spicy one.

Classic recipes for cooking tobacco chicken - in a special frying pan, under pressure. Try it at home.

Today I’ll tell you how to cook delicious tobacco chicken in a frying pan under pressure. Chicken tabaka is a Georgian dish, iconic in restaurants during the Soviet Union. A small young bird is roasted under pressure with garlic and spices, served with a spicy tomato sauce with herbs.

To cook tobacco chicken, there is a special roasting pan with a screw lid. However, at home, many people fry it by simply pressing it with a plate on which something heavy is placed - a stone, a pan of water, etc. The heavier the press, the more successfully the dish will be prepared.

Young domestic chicken will taste best, but a small store-bought broiler is an excellent option. True, it is difficult to find small birds in the store (up to 1 kg), but in this case you can cook half a chicken carcass.

This recipe belongs to my father. For years I watched him make tabaka chicken for us. Now I continue his tradition and often cook it for my family. I hope you enjoy this dish, which was so popular during my childhood.

• 1 broiler chicken (about 1 kg);
• salt - to taste;
• ¼ teaspoon freshly ground black pepper;
• 2 teaspoons of coriander seeds;
• ½ teaspoon ground cumin;
• 2-3 tbsp. spoons of vegetable oil;
• ½ glass of water.

Ingredients for the sauce:

• 2 tbsp. spoons of vegetable oil;
• 2 cloves of garlic;
• 3 tbsp. spoons of chopped cilantro;
• 1 cup of tomato juice;
• ½ teaspoon cayenne pepper;
• 1 teaspoon sweet ground paprika;
• 1 pinch each of salt and sugar.

Rinse the chicken carcass thoroughly, dry it with a towel, and place it on the table breast side up. Using a sharp knife, cut down the middle of the breastbone to separate the rib cage (do not cut through the back).

Unfold the carcass and place it flat on the table, back side up. Cover with cling film and beat with a kitchen hammer. Our task is to break the chicken bones so that the carcass becomes soft and elastic - so it can be easily pressed. There is no need to beat the meat.

Grind coriander seeds, mix them with cumin and ground black pepper.

First, generously rub the bird with salt. Once this is done, thoroughly rub the carcass with the spice mixture on both sides.

Heat a frying pan over medium heat, add oil (you can mix half vegetable and melted butter) and let it heat up.

Place the chicken, back side up, in the pan.

Cover it with a flat lid without a bow, a plate or a special cast-iron lid-press (if you have one).

Press the plate on top with something heavy (I have a cast iron mortar). If you have any special kitchen tools (like a screw top Dutch oven or grill), that's great. If not, you can take a large clean stone, even just fill a kettle with water and carefully place it on top of your makeshift press.

The idea is to have the chicken pressed well to the surface of the pan and cook well in a fairly short cooking time.

Turn the chicken every 2 minutes for the first 15 minutes. Leave the heat under the frying pan to medium-high so that the meat is covered with a golden brown crust. Every time you need to turn the chicken, you will have to remove the weight and the lid. So be careful not to get burned.

Also, keep an eye on the temperature. If you feel like your chicken is browning too quickly, lower the temperature a little (everyone's stove is different).

After broiling for 15 minutes, the chicken should be golden brown and well crusted. Reduce the heat to medium-low, add a little water (about a quarter cup) and cover the pan. Keep the chicken in the pan over low heat for another 5-8 minutes on each side. After this, the dish will be ready.

Sauce recipe: Finely chop the garlic. Heat vegetable oil in a small saucepan. Add garlic, fry for 1-2 minutes, stirring constantly. Add cayenne pepper and paprika, stir. Pour in tomato juice, stir, bring to a boil. Add the chopped herbs, cook for another 1 minute and turn off the heat.

The finished bird can be served with vegetables, rice or mashed potatoes. But traditionally it is served with good homemade tomato sauce. Trust me, this is the best way to consume chicken tobacco!

Bon appetit!

Recipe 2: chicken tabaka in a frying pan (step-by-step photos)

If possible, find domestic chickens and ghee to cook tobacco chicken.

• Chicken - 600-700 g
• Coarse salt
• Black pepper
• Red hot pepper
• Garlic - 4-6 cloves
• Basil
• Paprika
• Tomato juice – 200 ml
• or ketchup - 100 g
• Dill - to taste
• Ghee

How to cook tabaka chicken (tapaka): take a chicken weighing no more than 1 kg, wash it and dry it with paper towels. Place the chicken on its back and cut it in half lengthwise, but not all the way through, just the breast. We remove the insides and open the chicken.

Place the meat on a board, cut side down, and cover with a plastic bag. We beat it with a kitchen hammer to break the bones and cartilage.

Sprinkle both sides of the chicken with salt and pepper. Rub in the spices well. Leave for 30-60 minutes or overnight.

Pour olive oil into a frying pan and squeeze the garlic through a press. Add paprika, red and black pepper, and basil.

Reduce heat to low and add tomato juice. Simmer for 2 minutes.

Take a cast iron frying pan and heat ghee (or butter and vegetable oil) on it.

Place the chicken in the frying pan, wings side down. Turn on medium heat and cover with a lid that is smaller in diameter than the frying pan. Place a heavy weight on top and fry for 8-14 minutes.

Turn over and brush with prepared tomato sauce. Fry the tobacco chicken on the other side, setting the load, for 8 minutes.

Chop the dill and add a little to the sauce.

Lubricate the finished chicken tobacco with sauce.

Bon appetit!

Recipe 3: how to cook tobacco chicken in a frying pan

Cooking poultry according to the classic photo recipe involves using a special frying pan with a screw press. It is this that gives the dish its distinctive flattened appearance. To prepare young chicken in the Caucasian style, you will need salt and ground black pepper. It is with these seasonings that the chicken is rubbed before being sent to the frying pan for frying. These are the main secrets, following which you will be able to cook tobacco chicken correctly and tasty at home.

• Chicken - 1 carcass;
• Garlic - 4 cloves;
• Salt;
• Pepper.

We cut the chicken breast in the middle along the length of the carcass and unfold it. Wash the chicken well.

Place the chicken in a bag and beat it with a hammer. After this, remove the chicken and marinate for further frying. Rub it on all sides with salt and pepper.

Pass the peeled garlic through a press. Sprinkle garlic on both sides of the chicken.

Take a grill pan, put it on fire, spray with oil. Transfer the chicken to the pan.

The main feature in preparing tobacco chicken is the flat appearance of the carcass. Therefore, a special frying pan with a screw is needed - this is how chicken tabaka is prepared according to the classic recipe. In our case, we will take a grill pan, on which we need to place some weight on top. It's quite peculiar for me. (You can simply place a pan of water or a regular kettle on the board).

To ensure the chicken is cooked thoroughly, cook each side over medium heat for twenty-five minutes. This time is enough to prepare a delicious dish.

You need to make sure that nothing burns and that the Tabaka chicken retains its beautiful, golden, fried color.

This is the magnificent “Chicken Tobacco” we got. Bon appetit.

Recipe 4, step by step: chicken tabaka with garlic

Chicken tabaka (tapaka) is a popular dish inspired by Georgian cuisine. In the original, the bird is cooked in a special tapa frying pan equipped with a flat lid, under the weight of which the chicken is thoroughly fried inside and covered with a crispy crust on the outside. However, inventive housewives, using the means at hand, came up with another cunning way to get a similar dish.

Thus, to cook tobacco chicken at home, it is not at all necessary to purchase special utensils; it is enough to use a regular frying pan (or grill pan, as in our case), and use any container filled with water as a load.

• chicken - 1 kg;
• vegetable oil - 30-50 ml;
• garlic - 2 cloves;
• salt, spices - to taste.

Wash the chicken thoroughly, remove excess moisture by blotting it with a napkin or paper towel. We cut the clean bird carcass with a sharp knife along the spine or breast. Next, wrap the workpiece in cling film and beat it thoroughly on both sides, being careful not to damage the skin.

Having removed the film, rub the chicken on both sides with salt, garlic passed through a press and spices, for example, sweet paprika, suneli hops, hot pepper, etc. You can even get by with just salt and garlic - it all depends on personal culinary preferences.

Heat a large, thick-bottomed frying pan with vegetable oil over high heat. Place the flattened carcass, skin side down, on a hot surface. Cover the bird with a sheet of foil and place a load on top, for example, a large pan filled with water. Fry the chicken over medium heat for about 20 minutes. During this time, the underside should be well browned and covered with an appetizing crust.

Next, carefully turn the bird over and fry again under load for about 20 minutes. We check readiness: plunge the knife into the thickest part of the carcass. If the blade enters freely enough and clear juice is released from the meat, remove the pan from the stove. If the outside of the chicken is very browned, but the inside remains damp, reduce the heat to low and simmer the chicken under pressure until fully cooked.

Serve a freshly prepared dish with fresh vegetables and/or side dishes. Also, chicken tabaka is in perfect harmony with garlic or tomato sauce.

Recipe 5: how to make chicken tabaka in a frying pan

The legendary Georgian dish - “tapaka chicken” was renamed by the Slavs in their own way - “tabaka chicken”, but not because tobacco is present in the recipe! “Tapaka” in Georgian means a flat cast-iron frying pan, in which this rosy dish is initially prepared.

It is simply impossible to convey in words all the bright taste of fried chicken - to do this, you need to give in and cook it yourself at home. Believe me, it is so delicious that only your dearest guests and your family can treat this dish!

Chicken Tabaka is an insane flavor delight that you are sure to add to your list of all-time favorite recipes!

• 1 chicken, weighing from 1 kg
• 50 g butter
• 50 ml vegetable oil
• 2 garlic cloves
• dried herbs
• seasonings to taste
• 1 tsp. salt

From this minimum of products you get a real feast of taste, but remember that broiler chicken must still be cooked in the oven or properly stewed in broth, since it has more meat than country birds! Do it right away - cut the bird's breast along the keel and break it, placing it on the back so that the whole bird seems to open up in front of you.

Then place the chicken on the board, wings top, and cover it completely with cling film. Use a mallet to hammer down all the joints and joints, not forgetting the chicken breast.

You must completely flatten the carcass on the board and even beat off the wings!

Prepare a marinade for the carcass, consisting of vegetable oil, seasonings, dried herbs and salt.

Coat entire chicken with marinade. Leave it for at least 2 hours, or even better – 6-8 for soaking.

Since the chicken is fried in a frying pan, add a piece of butter to it and melt it.

Place the chicken carcass in the oil, wings down.

Place a pan of water on top of the carcass, using it as a pressure so that the crust of the bird is properly pressed against the pan. Fry for about 10-12 minutes over medium heat.

Then remove the pan and turn the carcass over, holding it on both sides. Immediately pour 0.5 tbsp into the pan. boiling water and cover the container with a lid. Simmer for about 20 minutes.

After the water has almost boiled away, peel the garlic cloves, cut them into slices and add them to the pan. Don't add it too early, as your garlic will simply burn.

Cover again and fry the second side until golden brown, another 3-5 minutes.

Your tabaka chicken is completely ready! If you have broiler chicken, place it in a baking dish and cover with foil or baking paper. Bake the bird for about 20-25 minutes at 180C until done.

Serve the tabaka chicken with herbs and sauces.

Recipe 6: Tobacco chicken in a pan with sauce

A classic recipe for preparing this Georgian dish at home. The chicken will be very tasty -
rosy on the outside and soft on the inside if you follow the described algorithm. You need to make a young, small chicken (chicken) so that the meat is soft and tender.

• chicken - 1 piece (800-1000 g)
• butter - 50 g
• lemon - 1 pc.
• garlic - 4 cloves
• ground black pepper
• khmeli-suneli
• greenery

We prepare the products. Wash the bird carcass and dry it well.

Cut lengthwise along the breast and flatten the carcass into a layer. Beat it well with a hammer on both sides.

Squeeze the juice from the lemon. We make the marinade by combining lemon juice with salt, pepper, suneli hops and garlic, crushed in a press. Stir until smooth.

Lubricate the chicken with marinade, rubbing it into the skin. Leave to soak in the marinade for 1 hour.

Melt butter in a large frying pan. Place the chicken on its back in the hot oil. We press it on top with a large flat plate or an inverted pan lid and place a weight. We use a saucepan with water or a large jar filled with water as a load.

Fry the chicken until golden brown for 15-20 minutes on each side under a load over medium heat. We make sure it doesn't burn.

Serve with herbs, vegetables and sauce.

Recipe 7: Pressed chicken in a frying pan (step by step)

Today we are preparing a delicious and aromatic dish, chicken “Tabaka” (recipe with photo) in a frying pan. Thanks to a special cooking method, the meat is obtained with a thin and crispy crust, evenly fried from the inside. This dish will surely appeal to all members of your family, so you will cook it often.

• chicken weighing 800 grams;
• 2-4 cloves of garlic;
• salt to your taste;
• ground black pepper to your taste;
• vegetable oil for frying.

First of all, I want to draw your attention to the choice of chicken carcass. The smaller the chicken carcass, the tastier the dish. The optimal weight of a chicken is six hundred to eight hundred grams.

Prepare the chicken. Wash it and dry it with paper towels.

Take a sharp knife and cut your chicken carcass lengthwise along the breast.

Take a mallet and turn the chicken over, making sure the skin is on top. Beat the carcass with a hammer.

This action will make the meat softer, as well as a tight fit to the pan, which is necessary for even frying.

Peel the garlic and cut it into small pieces. Mix ground black pepper and salt.

Using a sharp knife, pierce the chicken several times in different places.

Then take a piece of garlic and roll it in a mixture of pepper and salt. Place it in the puncture made with a knife.

Rub the chicken well with the salt and pepper mixture. This needs to be done both inside and outside.

If you are not going to cook the chicken right away, you can put it in a container and cover it with cling film - this way it can be stored for several days in the refrigerator (but no more than two).

You need to cook the chicken according to this recipe in a frying pan. If you don't have a special one, it doesn't matter, you can just use any press that you place on top. So, take a frying pan of a suitable size, pour oil into it and place the chicken on top. Immediately cover it with a press, however, if this is not the lid of a special frying pan, then first cover the carcass with parchment, and then place, for example, a pan of water. The heat should be medium, frying the bird for 15 minutes.

After the specified time, turn the chicken over and place the press again. Roast for another 15 minutes. It should be noted that if your bird is more than half a kilogram, then it is better to keep it on the fire for a little longer so that it roasts well.

Juicy and crispy-crusted Tabaka chicken is ready. Like any meat, it is best eaten hot, but it also tastes good cold. It will be perfectly complemented by tkemali sauce, so you can put it on the table too. The side dish for chicken is simple - greens and fresh vegetables. A glass of red wine will turn an ordinary dinner into a small festive feast. Bon appetit!

Recipe 8: Tobacco chicken at home (with photo)

In this case, we invite you to familiarize yourself with the classic recipe for making tabaka chicken. However, it is worth considering that every housewife always makes her own additions to the recipe or to the cooking process itself. So, for example, if you want to give the meat a piquant sourness, you can rub the chicken carcass with freshly squeezed lemon juice or vinegar.

So, if you haven’t used this method of cooking chicken for a long time, then our photo recipe will be a good helper that will tell you everything that you might have forgotten. This will allow you to once again pamper your loved ones with a tasty and, most importantly, healthy dish.

• chicken - 1 piece
• garlic - 4 cloves
• vegetable oil - 1-2 tbsp.
• salt - to taste
• ground red pepper
• ground black pepper

We wash the carcass well in running water. Carefully cut the meat along the chest.

We turn the chicken belly down and, using a special hammer for chicken meat, break almost all the bones, namely: the spine, chest, joints of the legs and wings.

Take the garlic and cut each one into about 10 small pieces. Now we take a knife (it should be thin and sharp) and stuff all the meat with it. Coat with seasonings.

In a well-heated frying pan, into which oil has been previously poured, place the chicken belly down. Place a plate on top, the same size as the frying pan. Be sure to place a good load. Roast the chicken for about 15 minutes to achieve your desired doneness. After the time has passed, turn the meat over and fry for the same amount of time.

Serve the finished chicken tabaka whole in combination with fresh vegetables and herbs.

The famous Georgian dish - chicken tabaka is extremely popular not only in its homeland, but also abroad. You can try cooking tobacco chicken in a frying pan under pressure, the recipe for which at home may seem like a complicated process to many, following the sequence of steps presented in this article. Surprise not only your loved ones, but also your guests with a special dish.

How to cook tobacco chicken in a frying pan under pressure?

This aromatic garlic chicken beckons true gourmets. This dish is revered in almost every home, so some believe that it is a Russian dish. But this is not true at all. As mentioned above, this is a dish of Georgian cuisine; the aroma of local seasonings is felt in it, improving the taste of the meat, stimulating the appetite.

Classic marinade for the recipe

We will need:

• lemon - 1 pc. small size;
• ground black pepper;
• garlic - 4 cloves;
• hops-suneli and salt.

Preparation:

1. We get the juice from one lemon, pass the garlic through a garlic press and add salt, black pepper and hops - suneli.
2. Marinate the chicken in the marinade for 1 - 2 hours.

On a note. Broiler chicken will make a juicy dish due to the higher fat content of the meat.

Cooking technology

Cooking chicken tobacco is quite simple, you just need to follow these recommendations:

1. We use a young chicken, weight approximately 0.4 - 0.6 kg.
2. Its obligatory processing is rinsing and drying. Next, you need to make an incision along the sternum and lightly beat the carcass.
3. Cover the chicken with marinade. Marinate for two to twelve hours. The marinade must cover the carcass completely, otherwise it must be turned at least three times so that the marinade is evenly absorbed into the meat.
4. The carcass is cooked in a cast iron frying pan, as it has thick walls, which allows the meat to be sufficiently cooked. The press is made from improvised means, or a special vessel is used to prepare chicken: for example, take the bottom of a springform pan and a container located on top and filled with water (a saucepan or a bottle).
5. Usually the basis of the marinade is garlic - the impregnation should be a little spicy.

Coat the chicken with spices and let it marinate for several hours.

Pour vegetable oil into the frying pan, mix sour cream and adjika. Spread this mixture on the back of the chicken and place it in a bowl, placing the press on top. This can be an ordinary ladle with water. Fry on each side for 10 minutes over moderate heat.

For the sauce: grate the garlic on a fine grater and add broth (water), salt to taste. Season the finished chicken tobacco with this sauce.

Serve green salad separately.

Recipe under pressure with potatoes

When cooking potatoes along with chicken, the side dish is soaked in the juices of the poultry meat and marinade, and this makes the dish even tastier than usual. Perfect for both the holiday table and get-togethers with friends.

Ingredients:

• chicken - 0.8 kg;
• potatoes - 0.7 kg;
• butter - 50 g;
• garlic cloves - 3 pcs.;
• lemon - 2 pcs.;
• olive oil - 50 ml;
• seasoning for chicken - ½ pack;
• ground pepper and half hot pepper;
• cilantro - 1 bunch.

Preparation:

1. We clean the chicken from fat and beat it a little with a hammer. In a container, rub the chicken with salt.
2. Prepare the dressing - chop the garlic, add vegetable oil and a special seasoning for chicken. Coat the carcass liberally with the prepared sauce.
3. Cut the potatoes into portions. Mix vegetable oil, salt and pepper. Pour this mixture over the potatoes and let it brew for a while.
4. Preheat the oven to 180 degrees, place a container with butter there. When the butter is melted, place the chicken in the center, breast side down. Place potatoes around. Cover the top with foil and bake for half an hour. Then remove the foil, pour lemon juice over everything and bake for another 30 minutes without foil.
5. Serve with fresh vegetables and various sauces.

We will need:

• chicken - 0.8 kg;
• adjika - 2 tbsp. l.;
• coriander and black pepper - 3-4 grains each;
• butter - 2 tbsp. l.

For the sauce:

• cream or sour cream - 0.5 tbsp;
• tomato paste - 60 g;
• salt.

Preparation:

1. We carry out the preparatory procedure for the tobacco chicken: cut the chicken along the chest, get rid of the fat. We beat the carcass a little along the ridge line.
2. Grind the spices in a mortar and mix with adjika, coat the carcass with the marinade, and let it soak for several hours.
3. For the sauce, mix sour cream, tomato paste and salt to taste.
4. Preheat the oven to 180 degrees. Heat oil in a frying pan, lay out the meat, cover with a press. After 15 minutes, pour the sauce over the chicken and lower the temperature to 150 degrees. Bake for another half hour, periodically basting with sauce.
5. Chicken tabaka in tomato sauce is ready to eat.

Chicken tabaka - general principles and methods of preparation

This flattened chicken, rubbed with garlic and spices, with a well-fried crust, is so loved and revered in every home that many consider it a Russian creation. In fact, chicken tabaka, or more correctly “tapaka,” is an original Georgian dish. To prepare it, you need a small chicken weighing 600-800g and special utensils - a tapaka frying pan, with a heavy flat lid weighing two to three kilograms.

Before frying, the chicken must be rubbed with salt and seasonings, sometimes marinated in vinegar or lemon juice, then fried. The chicken turns out to be very aromatic, fried, with a garlicky and spicy taste, it is for this piquancy that people love it. After all, Tabaka chicken is much more interesting than boring fried chicken. This dish is Georgian, so it should be served accordingly - with adjika, garlic sauce, plenty of herbs and fresh vegetables.

Chicken tabaka - preparation of products

In order for the chicken to turn out delicious, it must be prepared correctly. The carcass should be washed, cut lengthwise along the breast and flattened. Next, it is beaten with a kitchen hammer (from the inside), rubbed with spices, hot pepper, adjika and left to infuse for a couple of hours. If possible, you can marinate the chicken by pressing it down with a weight, but you can do without marinating. Next, the chicken is fried and rubbed with garlic.

Chicken tabaka - the best recipes

Recipe 1: Classic Chicken Tabaka

There are several ways to cook chicken, this is one of the classic options. The chicken is rubbed with garlic and seasonings, marinated and then fried in butter. You can also use melted butter.

Ingredients: 1 small chicken, a piece (30-40g) of butter.
Marinade: 1 small lemon (juice), black pepper, 4 cloves of garlic, salt, suneli hops (optional).

Cooking method

Cut the chicken lengthwise along the belly and lay it flat. Beat on one side and the other with a kitchen hammer.

Prepare the marinade: squeeze the juice from the lemon, squeeze out the garlic and mix with salt, khmeli-suneli and black pepper.

Rub the entire chicken thoroughly with the marinade and let it sit for one hour.

Melt the butter in a frying pan, place the chicken on its back and place the weight. For example, cover the chicken with an upside down pan lid and place a container of water on top. Fry on each side, depending on the weight of the chicken, from 10-12 to 15-18 minutes.

Recipe 2: Chicken Tabaka with Garlic Sauce

Some gourmets argue that it is necessary to rub chicken with garlic after frying, and not before. To make sure it actually tastes better, you need to prepare this dish according to the recipe below.

Ingredients: small chicken (up to 1 kg), salt, pepper, vegetable oil. Sauce: 3 cloves of garlic, salt, 2 tablespoons. vegetable oil, parsley or cilantro (greens).

Cooking method

Wash the chicken, cut lengthwise along the breast and flatten it. Pound with a kitchen hammer to give it a flatter shape. Rub the chicken with salt and pepper. You can also use dry adjika or hot pepper if you like it spicy.

Pour a spoon or two of oil into the frying pan, heat it, place the chicken back down and fry, pressing down with a weight. If you don’t have a special tapaka frying pan with a heavy lid, you can use improvised means. For example, cover with an inverted plate, and place a load on it - a jar of water. After fifteen minutes, turn the chicken over, return the weight to its place and fry for another fifteen minutes. Of course, you shouldn’t stand with a stopwatch, because it may fry a little earlier, the main thing is to make sure that it doesn’t burn. And the main assistant in this matter is your own sense of smell.

If the chicken is large, you can lightly steam it. Remove the structure with the weight, pour about four tablespoons of water into the frying pan, cover with a regular lid and simmer for about five minutes. Then turn the meat over and add water and simmer for another five minutes. The tabaka chicken is ready, all that remains is to prepare the sauce. Finely grate or crush the garlic, chop the herbs, add a little salt, stir and pour in the oil. Distribute garlic sauce throughout the carcass.

Recipe 3: Georgian Tabaka Chicken

Chicken tabaka is a Georgian dish, so it would be a shame not to cook it according to this recipe. Of course, in Georgia itself, local spices are used in production, which you can’t always find in Russian stores, but you can buy suneli hops and Georgian adjika without tomatoes.

Ingredients: chicken up to 1 kg, 2 teaspoons. Georgian adjika, salt, pepper, suneli hops, 3 tablespoons. sour cream, oil for frying - 2 tablespoons. (one creamy and one vegetable), for the sauce: 2 tablespoons. lie broth, salt, 2 cloves of garlic.

Cooking method

Flatten the carcass, beat it, rub it with salt, khmeli-suneli, and pepper. Let stand on the table for half an hour.

Heat a frying pan, melt the butter. Mix adjika with sour cream and spread on one side of the chicken (from the back). Place the coated side on the frying pan, press down with pressure and fry for fifteen minutes on each side.

Prepare the sauce: finely grate the garlic, add broth or water, and add salt. Pour or rub the sauce over the finished chicken.

Ingredients: small chicken - 0.8-1.0 kg, 3-4 pinches of red hot pepper (chili), salt, 200 ml cream (10-20%), 4 cloves of garlic, a tablespoon each of vegetable oil and butter.

Cooking method

Cut the carcass along the breast, spread it out and thoroughly knead the joints and vertebrae with your hands, as if turning it inside out. Mix salt and pepper and rub the mixture all over the carcass and under the skin too. Heat the oil and fry the chicken under a load for 12-15 minutes on each side. Remove the carcass, pour cream into the pan, add salt and chopped garlic. Once it boils, put the chicken in the sauce and simmer in the oven or on the stove, covered, for five minutes.

Chicken tabaka - useful tips from experienced chefs

- If you don’t have chicken on hand, you can use regular chicken up to two kilograms in weight, but it will take a little more time to fry.

To keep the skin of the chicken crispy, the chicken should not be poured with liquid sauce; it is better to serve it separately in a bowl or rosette.

If you don’t have a tapaka frying pan, you can use pressure from a saucepan, jar or full kettle of water. The water must be hot so that there is no temperature difference.

It is better to rub the carcass with garlic after heat treatment, because... When fried, it gives the chicken a bitter taste rather than a spicy one.

Recipes for cooking chicken tabaka.

This is a dish of Georgian cuisine, so it is served with delicious sauces and herbs. Before cooking, the meat is marinated with the addition of aromatic herbs. Ideally, you need to take chickens weighing up to 0.5 kg, but if desired, the dish can be prepared from chicken.

How to properly cut chicken for chicken tabak?

Now there are a lot of options for preparing the dish. But ideally these are small and young chickens. The maximum weight is considered to be a chicken up to 800 g. If it is more, then the meat is no longer as tender and it is not cooked as well.

Instructions:

• Take a small carcass, wash it and dry it with a paper towel
• Using a sharp knife, cut the carcass lengthwise along the breast
• Now just unfold the carcass and spread it out
• Flip skin side to board and take a chop mallet
• Beat the meat a little, you need to hit the bones too
• This manipulation will make the carcass very tender and tasty.

How to marinate chicken for baking chicken tabak: marinade recipe

There are many options for marinade for such a dish. Ideally, in Georgian cuisine, adjika without tomatoes is used for marinade. It can be purchased at the supermarket.

Ingredients:

• 2 spoons adjika
• Pepper
• Khmeli Suneli

• Prepare the kritsa as above and rub it with pepper and salt.
• It is best to leave the chicken overnight to soak in the aromas of the herbs.
• Just before roasting, the meat is sprinkled with suneli hops and the skin side is rubbed with adjika

The simplest marinade option is lemon juice with salt and herbs. You also need to keep the carcass in this solution for 2-8 hours.

How to cook tobacco chicken in the oven: a classic recipe

It is worth noting that this recipe is adapted to our kitchen. Ideally, this dish is prepared in a special “tapak” frying pan, which is where the name of the dish came from. But our housewives manage to cook chicken in the oven.

Ingredients:

• Small chicken weighing up to 800 g
• 2 cloves garlic
• Pepper

• Cut the carcass along the breast and turn it inside out
• Beat with a hammer and rub with herbs
• Leave to marinate overnight
• Place on a wire rack and place a baking tray underneath to catch juice and fat.
• Turn on top heat and cook for 40 minutes

Chicken tabaka: recipe in a frying pan under pressure

Of course, in our country, few housewives have a special “tapak” vessel, but you can find a way out.

Ingredients:

• 1 small lemon
• Spices
• Chicken
• Garlic clove

• Prepare the chicken as usual and pound it right into the bones with a mallet.
• Rub with spices and lemon juice and let soak in marinade for 2-4 hours
• Pour a little melted butter into the pan and place the carcass skin side down
• Place a plate on top and place a pan of hot water on it
• The result will be a homemade device similar to a “tapak”
• Fry under pressure until browned, and then turn the carcass over
• After frying, place garlic pulp on the carcass and rub the meat with it

Chicken tabaka: Georgian recipe

A tapak frying pan is used for this. But unfortunately, most people don’t have it, so you can make do with improvised means.

Ingredients:

• Chicken carcass
• Spices
• Ghee butter
• Garlic
• Vinegar

• Select a young chick. If you don't have one, a broiler will do. But you have to cook it in the oven
• Cut the front and flatten it
• Beat the bones and joints well with a hoe, making sure the skin fits tightly to the pan
• Rub with salt and spices and pour in vinegar, leave to marinate for 2 hours
• Pour melted butter into a frying pan with thick walls and place the chicken skin side down
• Place a plate on top and a jar of water on it
• Fry until golden brown, then turn the carcass over and fry on the other side
• Serve with garlic sauce

Chicken tabaka: recipe in a baking bag

This is, of course, not quite tobacco chicken, but rather something between baked chicken and a dish cooked in tapak.

Ingredients:

• Little chicken
• 2 cloves garlic
• Lemon
• Pepper
• Sleeve

• Cut the chicken down the breast and turn it out to flatten it.
• After this, beat the bones and pour lemon juice over them.
• Next, rub with salt, spices and grated garlic
• Allow to soak in the marinade and place in a baking bag.
• Keep underneath in the oven, preheating it to 180 degrees
• Baking time - 80 minutes. If the carcass is not very brown, cut the sleeve and increase the heat

Chicken tabaka: on the grill

This is a great option for a picnic. A very non-standard dish that will decorate a festive feast in nature.

Ingredients:

• Spices
• Lemon juice
• Chick
• Olive oil

• Rub the chicken with salt and spices, after spreading the carcass and beating it
• Place in the refrigerator for 2 hours with a plate and a jar of water on top.
• Heat the coals and place the carcass on a double-leaf mesh
• Turn the grid over from time to time so that the meat browns evenly

How long to fry chicken tabaka in a frying pan, cook in the oven, or in a baking oven?

Approximate cooking time:

• In a frying pan 40 minutes
• In the oven 80 minutes
• 60-80 minutes in the sleeve

What side dish and sauce goes with chicken tabaka: list

Side dish options:

• Vegetables cooked on the grill
• Baked potato
• Mashed potatoes
• Beans with spices

Sauce options:

• Garlic. You need to crush two cloves in a garlic press and mix with a pinch of salt. Pour in 50 ml of water and 202 ml of olive oil. This mixture should be poured over the finished chicken.
• Tomato. To prepare this sauce you need 100 g of tomato paste, 150 g of mayonnaise, salt and herbs. Mix the paste with mayonnaise, add herbs and salt. Serve with the finished dish.
• Sour cream. You need to mix 200 ml of sour cream with 2 cloves of grated garlic and chopped herbs. Dip pieces of food into this substance.

In Georgia, this dish is served with garlic sauce, tkemali and adjika.

How to beautifully decorate chicken tabaka on a festive table: ideas, photos

The dish itself looks quite beautiful and appetizing. But you can still decorate the dish a little. Most often, the chicken is placed on lettuce leaves or a vegetable bed. Usually sauces are served in adjacent vessels.

Preparing a traditional Georgian dish is quite simple, even if you don’t have a special frying pan. Use our recipes and surprise your guests.

VIDEO: Chicken tabaka