Chicken Tabaka with Sour Cream
2 servings
60 minutes
Chicken Tabaka with sour cream is a fragrant and crispy dish from Georgian cuisine that captivates with its simplicity and rich flavor. The origins of this recipe trace back to Georgia, where the tradition of frying poultry under a press creates a golden crust and juicy meat. The tenderness of sour cream softens the spiciness of garlic and pepper, adding a creamy note to the dish. Fried in clarified butter, the chicken acquires a special aroma, and serving it with herbs, pickles, and spicy adjika enhances the flavor even more. This dish pairs wonderfully with fresh vegetables and soft bread, making it perfect for heartfelt gatherings and celebrations.
1
Wash the carcass, cut the breast, unfold the chicken, make a cut along the spine on the inside, slightly pound it to flatten, rub with garlic, and sprinkle with salt and pepper.
- Garlic: 2 cloves
- Salt: to taste
- Chick: 1 piece
- Green: to taste
2
Before frying, grease the inside with sour cream and place it back side up in a heated pan with fat, covering it with a press lid. When the inside of the chicken is well browned, grease the back with sour cream, turn it down, place the press, and fry until cooked.
- Sour cream: 1 teaspoon
- Melted butter: 20 g
- Sour cream: 1 teaspoon
3
Place the cooked chicken on a plate and garnish with greens. Serve pickles and spicy adjika separately.
- Green: to taste
- Adjika: 50 g