Chicken tabaka or chicken tapaka is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines
INGREDIENTS
- 3 -4lbs whole chickens, backbone removed and flattened (I also cut out some breastbones)
- 1cup olive oil
- 6garlic cloves, smashed
- 2tablespoons seasoning (paprika, carrot, garlic, turmeric, chili peppers, onion)
- 1lemon
- kosher salt & freshly ground black pepper
DIRECTIONS
- Prepare chicken and place in a large, covered bowl or a large ziploc baggie.
- Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.
- Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).
- Let marinate overnight, or at lease a couple of hours.
- Heat a large cast iron skillet over medium high heat.
- Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.
- Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).
- Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).
About
Tishy Simeesh - My Kitchen
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