Chicken tapaka with potatoes and cilantro
1 serving
60 minutes
Tapa is a large flat frying pan on which the chicken carcass is flattened when frying, hence the correct Georgian name of the dish - "chicken tapaka", that is, cooked on tapa. Where did tobacco come from? Most likely, just by consonance, there was a broken telephone, as often happens with names borrowed from a foreign language. Chicken tapaka is a portioned dish, a small chicken is just enough to fill up a person with a good appetite, it is not customary to share it. You should not marinate the bird in spices for too long, otherwise they will drown out the taste of the chicken, thirty minutes will be enough. But you should definitely beat it well and then press it against the frying pan with a press (a large cast iron frying pan works great as a press) : the bird will be fried through and covered with a golden crust. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us
1
Cut the chicken in half and pound it.
- Poussin (young chicken): 0.5 piece
2
Rub with a mixture of crushed garlic, salt, pepper, and ground coriander.
- Garlic: 10 g
- Svan salt: 12 g
- Ground black pepper: 0.5 teaspoon
- Dried cilantro (coriander leaf): 1 teaspoon
3
Leave for 30 minutes.
4
In a large skillet, heat a mixture of butter and vegetable oil.
- Olive oil: 30 ml
- Butter: 15 g
5
Place the chicken skin-side down, cover with a press, and fry over medium heat for 15-20 minutes.
- Poussin (young chicken): 0.5 piece
6
Flip and cook for another 10-15 minutes.
7
Peel the potatoes.
8
Heat the pan.
9
Fry the whole or halved potatoes in oil until golden brown with salt and pepper.
- Baby potatoes: 160 g
- Olive oil: 30 ml
- Ground black pepper: 0.5 teaspoon
10
Serve with fresh cilantro.
- Cilantro: 1 sprig
