Chicken Tabaka with Adjika

4 servings

60 minutes

Chicken Tabaka with adjika is an embodiment of Georgian cuisine, where simplicity and richness of flavors merge into perfect harmony. The history of this dish traces back to Caucasian traditions, where it was cooked under a press to create a crispy golden crust. In this version, tender chicken meat is infused with aromatic spices and khmeli-suneli, while the addition of Megrelian adjika adds a spicy kick. Frying with sour cream softens the fiery character of the adjika, balancing the dish. The finishing touch is a garlic sauce that adds depth of flavor and highlights the juiciness of the meat. This dish pairs perfectly with Georgian wine and fresh vegetables, creating an atmosphere of a southern feast filled with aromas and warmth.

Energy value per serving

• Calories: 667.3
• Proteins: 48g
• Fats: 51.9g
• Carbohydrates: 3.8g

Ingredients

• Chick: 1 kg
• Megrelian adjika: 2 tsp
• Spices: 20 g
• Sour cream: 2 tbsp
• Vegetable oil: 1 tbsp
• Butter: 1 tbsp
• Bouillon: 2 tbsp
• Salt: to taste
• Garlic: 2 clove

Cooking steps

1. Beat the chicken, rub with salt, khmeli-suneli, and pepper. Leave for half an hour.

   Required ingredients:

   • Chick: 1 kg
   • Spices: 20 g
   • Salt:  to taste

2. Heat the pan and melt the butter. Mix the adjika with sour cream and spread it on one side of the chicken (the back side). Place the coated side down in the pan, press it, and fry for 15 minutes on each side.

   Required ingredients:

   • Megrelian adjika: 2 teaspoons
   • Sour cream: 2 tablespoons
   • Vegetable oil: 1 tablespoon
   • Butter: 1 tablespoon

3. Sauce: chop the garlic, add broth or water, and salt.

   Required ingredients:

   • Garlic: 2 cloves
   • Bouillon: 2 tablespoons
   • Salt:  to taste

4. Pour or rub sauce on the cooked chicken.

   Required ingredients:

   • Bouillon: 2 tablespoons