Chicken Tapaka (Tabaka)
4 servings
50 minutes
Chicken tapaka is one of the most famous dishes of Georgian cuisine, admired for its simplicity and rich flavor. The thinly beaten chicken is infused with the aromas of wine and herbs, achieving a crispy golden crust and tender, juicy meat. The dish's history roots back to Georgian feasting traditions where it was cooked in massive cast-iron pans under a press. It pairs perfectly with a garlic sauce based on sour cream that adds softness and spiciness. Chicken tapaka is an ideal choice for a cozy family dinner or festive gathering where rich flavor and ease of preparation are valued.
1
Take small fresh chickens.
- Chick: 600 g
2
Make a cut along the middle of the breast.
3
Flatten the carcass skin side up and pound it with a meat mallet to achieve a flat shape. This will make the meat softer and allow it to adhere closely to the pan for even frying.
4
Prepare the marinade. Marinade recipes vary greatly; this one is made with wine and herbs—just mix all the ingredients well.
- Red dry wine: 150 ml
- Dried basil: 1 teaspoon
- Dried cilantro (coriander): 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Sea salt: 0.8 teaspoon
5
Place the chickens in a bag, pour in the marinade, and leave for 1-2 hours.
6
Heat the pan, add some oil, and place the chicken skin-side down. Place a plate on top and weigh it down with something like a pot of water. Fry on low heat for 15 minutes.
- Olive oil: 50 ml
7
When the skin turns golden, flip the bird and fry the other side for another 10-15 minutes. The main thing is not to make a big fire and don't forget the weight.
8
For the sauce, crush garlic with sea salt in a mortar, add sour cream and mix.
- Garlic: 1 clove
- Sea salt: 0.8 teaspoon
- Sour cream: 100 g