Ajapsandali with chicken tabaka
6 servings
45 minutes
Ajapsandali with chicken tabaka is a refined dish of Georgian cuisine that combines aromatic spices with the rich taste of fresh vegetables. Its origin is linked to traditional Georgian feasts where dishes are prepared with soul and hospitality. The base of ajapsandali consists of fried eggplants, potatoes, onions, and tomatoes infused with the aroma of spices and garlic. Accompanying it is chicken tabaka — tender meat with a crispy golden crust seasoned with spices and garlic, cooked under pressure. This duet creates a perfect balance of flavors: juicy vegetables soften the spiciness of the crispy chicken, making the dish rich and harmonious. Ajapsandali is served hot, complemented by fresh herbs that reveal its true Caucasian character. It is not just food but a part of culture that conveys the warmth of Georgian hospitality.
1
The beloved (saw it) takes a medium-sized bird, cuts the front part, places it on a board, and lightly pounds it with a special stone we have at the cottage. Then he seasons it (didn't see, but I guess with salt and pepper. I wouldn't be surprised if khmeli-suneli is used. And paprika. A little). He cuts a lot of garlic into rings and literally wraps the bird with it, stuffing garlic cloves into all the chicken's places.
- Gherkin Chicken: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
- Khmeli-suneli: to taste
- Garlic: 3 cloves
2
Puts on a hot frying pan with a little vegetable oil, covers it with a lid, and presses the same stone on top.
- Gherkin Chicken: 2 pieces
3
Fry for about 7-10 minutes on each side or until the chicken is the right color.
- Gherkin Chicken: 2 pieces
4
At this time, I am preparing ajapsandali. I have a reaction to the plate: ad-jap-san-da-li :-)
5
Peel and dice 4-5 potatoes. Chop 3-4 onions (not too small or too large cubes). Add to the pan, stirring constantly.
- Potato: 6 pieces
- Onion: 4 pieces
6
Cut 3 eggplants into medium-sized pieces and toss them into a hot pan with about 3 tablespoons of heated vegetable oil. Chop 5-6 tomatoes (you can use a pack of chopped ones like Pomito, but fresh ones are better in summer).
- Eggplants: 3 pieces
- Tomatoes: 6 pieces
7
Quickly fry with eggplants (don't forget to flip the potatoes with onions).
- Eggplants: 3 pieces
- Potato: 6 pieces
- Onion: 4 pieces
8
Mix eggplants with potatoes, add 3 cloves of finely chopped garlic and a lot of greens (1 bunch). Cilantro, parsley, maybe dill, but not really, seems out of place, marjoram, etc. I have everything that grows in the garden :-)
- Eggplants: 3 pieces
- Potato: 6 pieces
- Garlic: 3 cloves
- Green: 1 bunch