Chicken Tabaka with Garlic Sauce
2 servings
30 minutes
Chicken Tabaka with garlic sauce is a fragrant, crispy dish that originates from Caucasian cuisine but has gained popularity throughout Europe. The secret to its preparation lies in the technique of pressing the carcass, allowing the meat to cook evenly and remain juicy inside. The spicy garlic sauce adds zest to the dish, while fresh parsley provides a touch of freshness. The crispy golden crust and rich garlic aroma make this chicken perfect for a cozy family dinner or festive gathering. Serve it with vegetables or potatoes to enjoy a harmony of flavors.
1
Cut the chicken in half from the breast side and open the carcass. Salt and pepper it. Gently pound it over the surface to make it an even thickness (this is important for even cooking).
- Poussin (spring chicken): 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
To prepare the sauce, finely chop the garlic and herbs, place them in a sauceboat, add salt, pepper, a drop of oil, and pour in 50-70 ml of boiling water.
- Garlic: 1 clove
- Parsley: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 tablespoon
3
Heat a pan with vegetable oil and fry starting from the skin side. Cover the carcass with a steaming insert and press down with something heavy. Fry the chicken for 4-5 minutes on each side. Serve with garlic sauce.
- Vegetable oil: 1 tablespoon
