Chicken Tabaka with Garlic Sauce
4 servings
45 minutes
Chicken Tabaka is a gem of Georgian cuisine, infused with the spirit of Caucasian traditions. This dish, created through a unique pressing method, impresses with its crispy crust and tender, juicy meat. The aroma of fresh garlic mixed with dill and lemon juice gives the dish a rich flavor and zesty freshness. White pepper adds a mild yet expressive spiciness, while the browned crust offers subtle notes of caramelized taste. Chicken Tabaka is served with garlic sauce that makes it even more appetizing, perfectly pairing with a glass of red wine or fresh vegetables. This dish is not just food but a whole ritual of enjoying the taste and atmosphere of Georgian hospitality.
1
We cut the chicken body along the breastbone.
2
We lay it on the cutting board, cut the wings to the first joint, and clean the inside of the carcass from the entrails.
3
We thoroughly and evenly pound the whole chicken.
4
Rub both sides with salt and white pepper (black pepper is not recommended as it will burn while frying).
- Salt: to taste
- Ground white pepper: to taste
5
Fry in a well-heated pan with vegetable oil, under a press weighing 3-5 kg (a special press lid or a heavy object placed on top). First, fry the back side until golden brown, then flip and fry the other side.
- Poussin (young chicken): 500 g
6
Served with a slice of lemon and aromatic garlic sauce (a mixture of vegetable oil, finely chopped dill, and pressed garlic).
- Lemon: 1 piece
- Dill: to taste
- Garlic: 4 cloves
