Chicken tabaka - chicken fried in a frying pan under a lid with spices and garlic, one of the most popular dishes Georgian cuisine. It is more correct to pronounce “chicken tapaka” (from the Georgian “tsitsila tapaka”, the last word is the name of a special Georgian frying pan to prepare this dish).
How to cook tobacco chicken?
A young chicken is cut from the chest side, crushed and fried under pressure.
Don't be upset if you don't have special frying pan, you can even fry on a simple clean metal sheet, the main thing is to press the chicken with a press.
Let's tell you how in the oven, the recipe is executed almost the same, and the cooking method is much healthier than frying.
Choose a chicken
Chicken or young chicken should be steamed or chilled, not frozen, weighing no more than 600 g (400-500 g is best).
Ingredients:
- chicken – 1 pc.;
- garlic;
- (or black and red pepper);
- aromatic herbs;
- chicken fat;
- salt.
Preparation
First, prepare the chicken.
Before frying (or baking), the chicken must be cut from the breast side, flattened and crushed (or the carcass lightly beaten from the skin side) and marinated. The marinade is best made from small quantity unsulfated table white wine with the addition of garlic, red and black pepper, khmeli-suneli spices and aromatic herbs(parsley, tarragon, cilantro, etc.). If you don’t have non-sulfated wine, simply replace it with water and lemon juice (or cognac), add crushed or crushed garlic, spices and chopped herbs. The marinade should not be too liquid. Let the chicken lie covered in the marinade for 2 hours, then wipe it clean with a napkin so that no parts of the garlic and herbs remain, especially on the inside, which will be in contact with the frying pan (otherwise it will burn). After this, you can also stuff the chicken on the side where the skin is with pieces of garlic.
In another, faster, simplified version, you can simply stuff the chicken and rub it with the mixture garlic juice with salt, black and red pepper and fry immediately. Sometimes the chicken is also coated with melted natural butter to make it tastier.
Now we cook the tobacco chicken in the oven.
Melt the chicken fat in a frying pan (without a handle) or pour it into the bottom of a ceramic dish. Place the chicken in the pan, inside side down, skin side up. Press down with a smaller lid or an inverted plate. We install the load (for example, a cleanly washed stone). Bake the chicken in a preheated oven until golden brown ( optimal temperature about 200°C, baking time - about 15-20 minutes on one side, depends on the size of the bird). Then the chicken must be turned over, the press installed again and cooked until cooked. You can do it without turning it over, then the temperature should be lower and bake a little longer.
Alternatively, you can bake the tobacco chicken in the oven on a wire rack.
The grate, of course, must be greased, and a baking tray must be placed underneath, into which the released fat and juices will drain. Place the press on for the first 20 minutes, then remove it and finish cooking without the press.
Chicken tabaka is good served with spicy sauce.
Sauce for tabaka chicken can be prepared in the most simple version from crushed garlic, red pepper, salt and water. Or cook spicy sauce based on tomato paste with pepper and garlic, optionally with the addition lemon juice. Instead of sauce, you can serve adjika (tomatoes, Bell pepper, hot red pepper, garlic - all in a blender or through a meat grinder + salt, proportions are arbitrary). The sauce can also be made from pomegranate juice.
Of course, it’s good to serve table tobacco with chicken light wine or chacha, good grape brandy, fresh vegetables and fruits And Georgian lavash or a yeast-free flatbread.
Today I am sharing with you one of my favorite chicken recipes. We have aromatic and ruddy food at the table. .
Why do I like this particular recipe?
Firstly, cooking chicken tabaka won't take much time. And the dish itself is tasty, aromatic, inexpensive and blah blah blah... But this is far from the main thing. For me, the main thing is that the chicken carcass is fried evenly on all sides, which means that absolutely all of its skin will become crispy and tasty. You've probably already realized that this is the part of fried chicken that I love the most.
I would even just say this one. After evenly cutting off the golden, crispy skin with a thin layer of meat, I usually leave the rest for later. Well, this is such a bad habit))
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We will need:
1 medium-sized chicken carcass
2 tbsp. soy sauce
1/2 tsp. dry garlic
ground paprika
black pepper
How to cook chicken tabaka:
Cooking chicken Let's start with tobacco by cutting the gutted and washed carcass lengthwise along the sternum.
Is it worth beating the chicken? It depends on the origin of your carcass. If you have store-bought poultry, then you don’t have to pound it; the meat will already be soft. If you have home broiler, but the cut bird carcass must be covered with cling film and lightly beaten with a culinary hammer on both sides. If you have domestic chicken not a broiler breed, then it is better not to cook tobacco chicken from it at all.
Rub the chicken on both sides with salt and soy sauce. Then rub in the spices. If you have time, you can marinate the bird by placing it in plastic bag for 30 - 40 minutes. If there is no time, then in principle everything is ready for further preparation.
Because we'll be cooking chicken tobacco in the oven, prepare the grill, lightly grease it vegetable oil. Preheat the oven to 180C.
We “open” the carcass and place it back up on the grill. Place in a preheated oven. Place a baking sheet with a thin layer of water under the grill so that the fat dripping from the chicken does not burn or smoke. It is advisable to turn on convection in the oven.
Now ours It will take about 30-40 minutes to cook (depending on the size and breed of the bird). 5 minutes before the end of cooking, drain the pan and turn on the grill to brown the back of the chicken.
This Georgian dish has long taken root in modern kitchen different countries. It got its name from the special frying pan in which the bird was cooked. It was equipped with a heavy and flat lid or screw press.
You will need:
- Chicken - 1 piece;
- Vegetable oil - 2 tablespoons;
- Garlic - 2-3 cloves;
- Parsley, cilantro - 1 bunch;
- Salt to taste;
- Vegetable oil for frying.
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Modern housewives know perfectly well how to cook tobacco chicken without such a vessel. Some even manage to do without a frying pan! Of course, for the title of traditional national dish such food no longer has any claim. Although the taste of tobacco chicken in the oven is no worse than its fried counterpart. It is most often served on the table by those who are concerned proper nutrition– baked food is healthier, and it uses less oil. But occasionally, if you wish, you can treat yourself to something forbidden, prepared according to traditional rules.
Classic chicken tabaka recipe
- First, prepare the marinade for the bird. Finely chop the greens, mix them with salt and vegetable oil. Peel and cut the garlic into small pieces. Add it to the rest of the ingredients.
Serve the finished dish on a serving plate, sprinkled with herbs or sprinkled garlic sauce. However, you don’t have to pour anything on the meat, but eat it as is. It will be no less tasty.
Chicken tabaka recipe in the oven
- As already mentioned, for those who do not want to load their stomach with fried foods, you can cook baked poultry. The easiest way would be to cut and beat it in the same way, then lightly marinate it. Let it lie in a mixture of herbs, oil, salt and garlic while the oven preheats to 200-220 degrees.
Other tricks are also used. But they are all just substitutes classical way preparations. So if you want to try Georgian chicken, use a completely traditional recipe to start with. And then start experimenting as you please.
Georgia is famous for its colorful cuisine, the basis of which is meat dishes, seasoned with spices. One of the most famous delicacies is chicken tabaka in the oven. The name, however, was transformed to suit the Russian language. Initially, the dish was called “tapaka chicken,” referring to the utensils on which the chicken was cooked.
Today, the role of tapaka is played by a deep frying pan, and the cooking principle remains the same - the carcass of a young chicken needs to be flattened under pressure and baked, placing a heavy weight on top. Thanks to this, the meat becomes tender, juicy and flavorful.
An indispensable attribute of the dish are spices - they are carefully coated with the chicken carcass.
Try to follow the cooking rules - this is the key delicious chicken tobacco Choose a small carcass. First, it must go completely into the pan. Secondly, the meat of a grown chicken is not so tender and it is more difficult to compress it.
To create a press, you can use a heavy weight, special culinary tools, or beat the carcass with a hammer, but this should be done carefully so as not to break the bones.
Chicken tabaka in the oven with crust
A successful result depends on how and in what you marinate the carcass. Many people make the mistake of covering the chicken with garlic before putting it in the oven. As a result, coals form in place of the garlic - it burns too quickly. If you want to give the chicken a garlic flavor, bake the carcass without it, then after 20 minutes, remove the chicken, coat with garlic and put it back in the oven.
Ingredients:
- chicken carcass;
- 2 garlic cloves;
- olive oil;
- cilantro;
- basil;
- green onions;
- ½ lemon;
- pepper;
- salt.
Preparation:
- Cut the chicken carcass along the breastbone, beat with a hammer or press. Remove all veins.
- Make the marinade by mixing chopped herbs, a small spoon olive oil, pepper, salt and juice from half a lemon.
- Coat the chicken with the mixture, press down with a press and leave to soak for half an hour.
- Add a little oil to the pan to prevent the chicken from burning. Place the carcass, press down with a press, bake for 20 minutes at 180°C.
- Squeeze the garlic, remove the chicken, coat with garlic. Send the carcass to bake for another 20 minutes.
Ingredients:
- chicken carcass;
- a glass of dry red wine;
- salt;
- coriander;
- black pepper;
- fresh or dried basil;
- green cilantro;
- oil for frying.
Preparation:
- Cut the carcass in half along the sternum. Lightly beat with a hammer or press down with a press.
- Finely chop the greens.
- Add herbs, ½ teaspoon black pepper, salt to taste and a couple of pinches of coriander to the wine. Stir and coat the chicken generously with this mixture.
- Place the carcass in the wine for 30 minutes, pressing down with a press.
- Grease a frying pan with oil and place the carcass in it.
- Press down with a press and bake in the oven for 45 minutes at 180°C.
Chicken tabaka in the oven with potatoes
Very often, the Georgian dish is prepared together with vegetables - they are soaked in spices and juice, becoming aromatic and soft. Try making chicken with potatoes - you won’t have to prepare the side dish separately, you’ll prepare two incomparable dishes in one go.
Ingredients:
- chicken carcass;
- 0.5 kg of potatoes;
- salt;
- oil for frying;
- black pepper;
- ½ lemon;
- green cilantro and basil;
- tarragon.
Preparation:
- Cut the chicken carcass along the breastbone into two parts.
- Beat the meat. Rub it with finely chopped herbs, spices and salt. Sprinkle with lemon juice. Press down with a weight and leave to marinate for half an hour.
- Peel the potatoes, cut into slices, boil in salted water until half cooked.
- Place the potatoes on a baking sheet and sprinkle with spices.
- Place the chicken carcass nearby.
- Bake in the oven for 45 minutes at 180°C.
Chicken tabaka in vinegar marinade
Vinegar also makes the meat much more tender. This recipe is suitable if you want to cook a larger carcass or bought a bird with tough meat - vinegar will correct the situation, and the result will not disappoint even a gourmet.
Tender, incredible aromatic dish from poultry with a crispy crust - this is Georgian-style tabaka chicken. The unsophisticated think that this is complex recipe, requiring special ingredients and culinary skills, but everything is completely different. We'll tell you how to quickly and easily cook chicken that will exceed all expectations.
What is chicken tabaka
Chicken tabaka isa whole young chicken carcass, baked in the oven or fried in a deep frying pan under pressure. The dish comes from Georgia, where they know a lot about seasoned meat herbs and hot spices. Fresh and fried vegetables, potatoes, thick fresh pita bread, suluguni cheese, sauces and fresh herbs, and it’s best to wash down tender chicken with tart Georgian wine(for example, saperavi or mukuzani).
How to cook chicken tabaka
To cook chicken tobacco, you need to prepare everything you need in advance. The original uses Cast-iron pan with thick walls, tappaka, hence the name of the dish. If you don’t have such utensils, a regular frying pan or grill pan will do, but for baking in the oven you need a wire rack or baking sheet. As a pressure, you can take a pan filled with hot water(not cold, the temperature difference will spoil the dish).
The next stage is acquisition the right spices, since you can’t get by with salt and pepper here. The meat must be marinated for at least an hour. IN classic recipe it will take even longer to cook, that is, if you are going to have dinner, marinate the carcass in the morning. After this comes the fastest and most enjoyable part of the process - all that remains is to fry the chicken and enjoy its wonderful smell, which stimulates your appetite.
How to Cut Chicken for Chicken Tabaka
First you need to cut up the chicken carcass. Carefully cut it along the ridge, along the back, so that the bird is spread out. After this, lightly beat the breast and legs. It is advisable to crush the bones. You need to choose a small carcass: the softest and juiciest are birds weighing about 500 grams. So howcut up chicken for chicken tabaka?
Wash the carcass well inside and out and dry.
Cut in the middle along the brisket with a sharp knife, open the carcass and press well to the board.
Put away excess fat, neck, wing tips.
Cover the inside cling film, carefully beat with a hammer so that the chicken is more flattened, but does not fall apart completely. Turn over and lightly beat the wings; You can pull out the rib bones so they don't crack.
Marinade for chicken tabaka
What to marinate chickens in is a controversial issue: in traditional recipe only salt and pepper are indicated, but now many use aromatic Georgian spices, garlic and oil, which form the basis of the dish. We offer fragrantmarinade for tabaka chickenwith spices and garlic rub. For it you will need 3-4 cloves of garlic (depending on the size of the carcass), suneli hops or the following set: salt, coriander, cilantro, peppercorns, cumin, thyme or basil.
Mix all these spices, chop, crush in a mortar or bowl along with vegetable oil and squeezed garlic, coat the meat well and marinate for at least an hour. How to cook tobacco chicken in the oven if you don’t have time for marinade? Just rub the flattened carcass well with salt, fine black pepper, garlic, season with spices as desired, let stand for 10 minutes and bake.
Chicken tabaka recipe in the ovenpractically no different from classic version in a frying pan. We recommend that you first lightly fry the meat under a load, and then bake until full readiness. This way it will flatten better and be softer. What are the rules for baking chicken in the oven and what is needed for this, besides the carcass itself? Remember a few rules:
- You will need utensils: a baking sheet, a wire rack, or a thick cast iron frying pan.
- There are several ways to bake: in foil, in a sleeve or directly on the grill.
- When baking on a baking sheet, you can add vegetables, potatoes, herbs to the chicken, and pour over white sauce with garlic.
Chicken tabaka - Georgian recipe
- Cooking time: 20 minutes.
- Number of servings: 2 persons.
- Cuisine: Georgian.
In Georgia itself there are many recipes for this dish, but the technology and main ingredients are always the same: chicken, pepper, salt, garlic. To get your chicken as close as possible to the original result, fry it in butter, do not neglect the marinating time and serve with red tomato sauce satsebeli type, or with white liquid sauce from sour cream, mustard and cilantro. Here is the most famousGeorgian chicken tabaka recipeAnd step by step instructions to him.
Ingredients:
- chicken carcass up to 800 g (you can take any other type of bird) – 1 pc.;
- garlic – 3 cloves;
- butter – 2 tbsp;
- cilantro - a small bunch;
- salt pepper;
- seasonings to taste, Italian herbs.
Cooking method:
- Prepare the carcass, beat it with a hammer.
- Grind salt, pepper with spices and a spoonful of butter in a mortar, coat and rub the chicken with garlic, put it in a bowl, marinate for a whole day or a couple of hours.
- Heat a frying pan, heat one tablespoon of oil, grease. It is better to place the bird belly down, place a pan of hot water or a special weight on top, and fry on each side for about 10-15 minutes.
- Serve sprinkled with chopped cilantro with fresh vegetables.
- Cooking time: 60 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 400 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Georgian.
- Difficulty of preparation: medium.
Chicken tabaka with potatoes in the oven – great option main course for festive table. In order for the meat to turn out without any weight, it must be beaten well and kept under pressure for a quarter of an hour before putting it in the oven. Use a pot that is not very heavy and half filled with water, otherwise the chicken will release all the juices. So, how to cook tobacco chicken in the oven?
Ingredients:
- chicken carcass up to 700 g – 2 pcs.;
- garlic - half a head;
- butter – 3 tbsp. l.;
- potatoes – 1 kg;
- mayonnaise – 1 tbsp. l.;
- cilantro, dill;
- salt pepper;
- seasonings to taste.
Cooking method:
- Process the carcass and beat it with a hammer. Turn on the oven.
- Prepare the marinade: chop the garlic, mix with salt, pepper, spices, add butter. Rub generously with this mixture chicken carcasses. Let stand for another 10 minutes: tstobacco film in the ovenmust be soaked in spices.
- Peel and cut potatoes large pieces, put in a bowl. Sprinkle with salt, herbs, sprinkle with vegetable oil, add a spoonful of mayonnaise. Mix.
- It is recommended to rub the baking sheet with butter, but you can use olive oil. Place the chicken in the center and place the potatoes around it. Cook for about 30 minutes, check readiness with a skewer; if clear juice comes out, you can remove it.
To cook chicken tobaccono worse than in Georgian restaurant, you need to know some of the intricacies of this simple dish.
- It is better not to use whole broiler or backyard chickens - they will be tough and not cooked through. The best results are small “gherkins” (chickens up to 500 grams).
- You can marinate large chicken in kefir, this will make it softer.
- It is recommended to fry in butter.
- Don’t forget to rub with spices and herbs to recreate the flavor of Georgian cuisine.
Video: Tobacco chickens
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