Chicken Tapaka
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
Calories415.4kcal
Proteins26.2grams
Fats33.3grams
Carbohydrates3.7grams
Tomatoes
100
g
Eggplant
50
g
Bell pepper
25
g
Garlic
3
g
Salt
to taste
Ground black pepper
to taste
Chicken broth
100
ml
1
Cut the legs of the prepared chickens below the knee joint, then cut the body along the breast and pound it with a mallet to make it flatter.
- Poussin (young chicken): 1 piece
2
After that, season the wings and legs, sprinkle the chicken with salt and pepper, place it in a pan with melted butter, tightly cover with a lid, place a clean stone or another heavy object on top of the lid, and fry for 20-25 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Clarified butter (ghee): 35 g
3
After that, flip the chicks to the other side and continue frying until cooked.
4
Serve the chicken tabaka on a plate.
5
Serve the crushed garlic soaked in chicken broth separately.
- Garlic: 3 g
- Chicken broth: 100 ml
6
Chop the vegetables, fry them, and serve as a side dish.
- Tomatoes: 100 g
- Eggplant: 50 g
- Bell pepper: 25 g
