Chicken Tabaka
This is a very popular dish, especially in western parts of Georgia. The chicken is marinated in some herbs and then fried under heavy weight, so it becomes crispy on the outside and soft on the inside. This recipe is easy to prepare. Just make sure you leave enough time for marinating.
Preparation time: 1 hr. + 8 hrs. marinating
Difficulty level: Easy
Servings: 10
Ingredients
Preparation
3 young chickens
1 cup olive oil
5-6 cloves garlic
1 medium onion
1 lemon
1 tsp. paprika
1 tsp. turmeric
1 tsp. ground coriander seeds
1 tsp. dry chili flakes
salt
pepper
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Cut the chickens along the breast bone and open them like a book.
Put them on a working surface skin up and cover with nylon. Beat the chickens with some heavy object like a kitchen hammer. You should flatten them a while.
Crush the garlic, thinly dice the onion, squeeze the lemon.
Mix all ingredients together with the spices (except salt and pepper) and pour over the chickens, then massage the marinade into the flesh. Put the chickens in the fridge covered with plastic and let marinade for at least 8 hours. Remove from the fridge 30 mins. before preparation.
Heat a heavy skillet on medium heat. Add 3 tbsps. olive oil. Wipe off the marinade from the chickens with a paper towel and sprinkle some salt and pepper. Put a chicken in the skillet, cover with a big plate and put something heavy on top to press the chicken down. Flip after 15-20 mins. Continue frying for 15-20 mins. more. Serve with Tkemali sauce
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