Chicken tobacco recipe in the oven is an old recipe. Chicken tabaka - recipes with photos. How to marinate tobacco chicken and cook in the oven or in a frying pan

Tobacco chicken seasoning – 1/2 pack

Sunflower oil – 40 ml

Garlic – 2 cloves

Butter – 50 g

Table salt - to taste

Green cilantro – 1 bunch for decoration

Bell pepper - optional

Lemon - optional

Cooking Instructions

Our holiday dish is impossible not to recognize. Chicken tabaka is practically a talisman Georgian cuisine since Soviet times. Proper tapaka chicken is cooked in a heavy frying pan with a special press lid. By the way, this is where its second name comes from.

To cook Tabaka chicken in the oven, you will need a small chicken (preferably up to 1 kg), seasoning for Tabaka chicken, sunflower oil, young garlic, butter, salt and green cilantro with bell pepper - for serving. Lemon is used optionally if you like the sour taste of fried chicken.

The chicken is used chilled. The carcass is washed in running water and wiped dry. Excess skin is removed from the tail and inside, if any.

Let's cover our workpiece from all sides cling film.

We will beat with a hammer at the joints of the bones, as well as part white meat. The chicken shape should be as straight as possible.

Now the chicken carcass needs to be well salted and placed in a kneading bowl.

We all know that tobacco chicken without spices is just... fried poultry. So let’s prepare the sauce and marinate our chicken in it. Mix the prepared spices with sunflower oil.

Add chopped young garlic to the sauce (it is more tender when fried). Mix the dressing with a blender until the garlic is broken up. If desired, you can drizzle the dressing with lemon juice.

Preheat the oven and the frying pan in it. Three cubes of butter need to be quickly melted in a frying pan and our chicken should be moved there, skin side down.

In the absence of a frying pan with a press, we will cover the carcass with a handy device (you can use a heat-resistant plate or a circle from a collapsible baking dish). Place a heavy container of water on top. Why not “tab”? Let's put the structure in the oven for 60 minutes. Cooking temperature – 180-220 degrees. During the process of frying tobacco chicken in the oven, the carcass must be turned several times, controlling the heating.

Rich aroma fried chicken tobacco cannot be confused with any other poultry dish. Carefully transfer the golden-brown, baked-crust carcass to a plate and garnish with coriander, bell pepper and lemon slices.

www.iamcook.ru

Chicken tabaka in the oven - recipes with photos. How to properly cook baked tobacco chicken in the oven

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 is a whole carcass of a young chicken, 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 prepare Tabaka chicken, 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 the 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 how do you cut 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 with cling film and carefully beat with a hammer so that the chicken is flattened more, 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 a fragrant marinade for tobacco chicken with 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.

The recipe for chicken tobacco in the oven is practically 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.
Calorie content of the dish: 400 kcal.
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 bring 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 such as satsebeli, or white liquid sauce from sour cream, mustard and cilantro. Here is the most famous Georgian recipe for chicken tabaka and step by step instructions to him.

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.

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.

Chicken tabaka with potatoes in the oven

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?

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.

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: the tobacco in the oven should be saturated with 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 tray 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 tobacco chicken no 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.

sovets.net

Chicken tabaka in the oven

A young tobacco chicken is what you need for the holiday table. This recipe is not new, it is time-tested, but every housewife can add her own touches. Try it too.

INGREDIENTS

Chicken 1 piece
Garlic 3 cloves
Vegetable oil 4 tbsp. spoons
Greens 50 grams
Salt, pepper To taste

Gut the chicken (or chicken), remove feathers, rinse and cut along the breastbone. Unfold it like a book. Cover with cling film and beat well.

Then salt and pepper the chopped chicken to taste.

Heat a little vegetable oil in a frying pan and place the chicken skin side down. Press down with a weight, for example a pan of water, of a smaller diameter than the frying pan.

Fry the bird on one side for 15 minutes, then also under weight on the other side for another 15 minutes.

Then remove the weight, pour half a glass of water into the frying pan, cover with a lid and place directly in the frying pan in the oven for 20 minutes.

Meanwhile, prepare the sauce: finely chop the greens, squeeze the garlic through a crush. Mix the herbs and garlic, add 2 tablespoons of vegetable oil and mix well.

Place the finished chicken (or chicken) on a plate, pour over the sauce with herbs.

povar.ru

Chicken tabaka recipe in the oven

Delicious chicken tabaka in the oven is much easier than you think; it will definitely be appreciated by guests at any holiday. A spicy mixture of spices, juicy meat, crispy golden crust, as well as all kinds of side dishes - all this will not allow anyone to resist amazing dish. You can prepare a meat delicacy in several ways, for example, keep it in a unusual marinade, and then bake in the oven on a wire rack. Chicken tabaka in the oven also looks good with a side dish of potatoes - both ingredients, complemented aromatic sauce, at heat treatment They exude an incredible aroma, making you feel hungry.

Despite the fact that the traditional recipe for the dish includes a minimum of spices, namely salt and pepper, many housewives are inventing new ways of preparing meat. Some first rub the carcass with red pepper and cilantro, others use the garlic familiar to many, and still others opt for spicy adjika. In any case, tobacco chicken in the oven turns out tasty, aromatic, and the meat acquires a noticeable taste of spices.

Serve ready-baked meat with a traditional Georgian side dish - fresh vegetables, herbs, adjika or garlic sauce. However, lovers of a hearty dinner or lunch can complement the dish with airy mashed potatoes, rice, canned or boiled legumes.

Make a delicious and appetizing treat for dinner or holiday dinner You can use several recipes. Check out our chicken options and choose your favorite.

Recipe No. 1. Chicken tabaka in the oven with side dish

Nourishing and aromatic delicacy it turns out if you bake a chicken carcass in tender sauce with a side dish of potatoes. Even a novice housewife can easily master this recipe, and the cooking process itself will take no more than an hour. For the dish you will need:

The garlic must be peeled, finely chopped half of the cloves, and the rest cut into halves. Wash the carcass thoroughly, gut it (if you bought uncut chicken), remove excess moisture with paper towels. All spices and salt are mixed in a separate cup, and then the resulting aromatic powder is rubbed onto the meat on all sides. Place the garlic halves into the belly of the chicken, and carefully place the finely chopped spice on the back. Spread sour cream and mayonnaise on top, carefully distribute the mass over the entire carcass (inside and outside).

Potatoes are peeled, washed, cut into quarters. To ensure that the side dish is as flavorful as the meat itself, it should be sprinkled with the remaining spices. Stir in vegetable oil provencal herbs, ½ tsp. paprika and a little salt. Pour the resulting mixture over the vegetables, mix them well and leave to marinate a little for 7-15 minutes.

At this time, you need to preheat the oven to 180 degrees, place the chicken carcass on a baking sheet or baking dish, and carefully place it on the sides fragrant potatoes. Before baking, cover the dish with a piece of foil. In half an hour, the delicious chicken tabaka with potatoes will be ready.

It is better to serve the delicacy with bunches of parsley and cilantro, sweet bell peppers cut into beautiful rings.

Recipe No. 2. Easy cooking method

This version of tobacco chicken cooks much faster, since before baking the carcass should be fried until golden brown under a load in a frying pan. For fragrant meat treat you will need:

chicken carcass – 1 pc.;
garlic – 3–4 cloves;
any greens – 50–60 g;
ground pepper and salt - optional;
vegetable oil – 4 tbsp. l.

The carcass is washed, gutted, blood and remaining entrails in the abdomen are washed out, cut along the sternum, and unfolded like a book. After this, it needs to be covered plastic bag or cling film and beat well. Give the meat unusual taste You can use spices - you need to rub the chicken with them. Now heat up the frying pan and pour a small amount of butter, lay out the carcass (the skin should be at the bottom) and press down with some kind of weight. After 12-15 minutes of frying, the chicken is turned over and fried on the other side in the same way.

Chicken tabaka: recipes

Best step by step recipe chicken tabaka in the oven with photos, videos and lots useful tips. Prepare delicious dish, which no one can resist!

2 hours

425 kcal

5/5 (4)

Anyone who has once tasted tobacco chicken will never forget its taste. Tender chicken meat with a delicious crust, which is so tasty that even those who don’t like this part of the carcass gobble it up, won my heart from the first try.

Classic chicken tabaka is cooked in a special frying pan under heavy pressure, but today we will try to bake it in the oven, adding only the necessary spices with potatoes. Why potatoes? It’s just that, in my opinion, this component goes perfectly with chicken.

I once discovered a step-by-step recipe for chicken tobacco in the oven in an old Soviet book by my grandmother, where all the cooking secrets were described in detail with colorful photos of the finished dish. Since then, I have always cooked using this guide only, and I always get excellent tabaka chicken! So, let's start preparing the products.

Kitchen tools

Prepare tools, utensils and utensils in advance to reduce cooking time and save yourself energy and nerves. Among the things you will definitely need are:

a baking tray or baking dish with a non-stick coating and a thick bottom;
several large bowls with a capacity from 280 to 980 ml;
tablespoons;
scales (kitchen) or other measuring utensils;
a piece of polyethylene film with a length of 40 cm;

teaspoons;
a piece of foil with a length of 30 cm;
cotton, paper and linen towels;
medium and fine grater;
cutting board;
sharp knife;
kitchen oven mitts.

In addition, prepare your food processor with food chopping function or blender for active use in order to properly and quickly mix the ingredients for the marinade.

Ingredients

The basis

This recipe for the famous chicken tabak allows changes in the list of vegetable components– along with potatoes, carrots, beets, cabbage, and also sweets will look great on a baking sheet with the product bell pepper, celery root and parsley - all this will give the chicken an incredibly attractive taste and very fresh aroma. However, remember that all these ingredients should only be added if you are absolutely sure that they are right for you.

Additionally

1 bunch of parsley;
3 – 4 bay leaves;
6 g ground black pepper;
10 ml lemon juice;

7 g table salt;
7 g khmeli-suneli;
6 g ground red pepper.

Additional seasonings will be appropriate when preparing any dish - and tabaka chicken is no exception. After adding classic seasonings I usually add a teaspoon of dried basil, rosemary, oregano and marjoram to the marinade.

Cooking sequence

Preparation

Important for now leave the carcass intact after cleaning, because otherwise you will not get a truly classic dish.

If you decide to bake tobacco chicken in the oven, placing it in a sleeve, soak the carcass in ice water for about an hour - this will make the skin of the chicken much more tender and will not be dry after baking.

First stage

To make the sauce as thick and viscous as possible, let it sit for a few minutes. freezer. You can also add a teaspoon to it corn starch. Unwrap the chicken carefully but firmly, trying to make the entire mass perfectly flat.

Second phase

The chicken tabaka turns out absolutely excellent. in a slow cooker, sometimes it even seems to me that it comes out better than in restaurants! To achieve perfect results divide the chicken into several parts so that it fits in the slow cooker and marinate in the sauce. Then coat the bowl of the device with sunflower oil and warm it up a little using the “Roasting” program. After this, place the chicken pieces in the bowl of the device and bake in the “Roasting” or “Baking” mode for approximately ten minutes. Then turn the pieces over to the other side and cook some more. about fifteen minutes.

Made! Now you know the exact answer to the question of how to cook tobacco chicken in the oven without wasting all your free time.

To serve, cut the meat into portioned pieces and sprinkle it with finely chopped parsley - this will enhance the divine taste of the chicken and attract even the most capricious and picky family members.

Also, try eating tabaka chicken with fresh salad made from tomatoes and cucumbers, also go very well with baked meat boiled vegetables. The chicken should be stored in the refrigerator, always as close to the wall as possible, where a more or less cool temperature is constantly maintained.

Video recipe for chicken tabaka in the oven

If you still have questions about cooking tobacco chicken, be sure to watch the video, which shows in detail how to properly prepare the ingredients and bake perfect product.

You can quickly get bored with any product, even the most delicious and aromatic one, so now I decided to recommend you another option for preparing the most delicious tobacco chicken. Try to cook a wonderful, uniquely delicious according to the famous Georgian recipe, which is quite easy to reproduce at home in a regular kitchen. I use this recipe myself all the time, so you don’t have to worry about its balance and reliability - everything will turn out exactly as you intended!

Bon appetit everyone! I would be very grateful if any of the readers write me a couple of comments or reports on the preparation of the just described recipe for chicken tobacco in the oven, and also share their own original ideas on additives to the marinade or the design of the finished dish. Have a good day, successful experiments in the kitchen and always good mood!

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Chicken tabaka in the oven is famous dish Caucasian cuisine, which is prepared from young chicken fried with various spices, pepper and garlic. Previously it was traditional festive dish, but gradually moved into the category daily menu, because often there is not enough patience to wait for the next celebration.

The bird's chest must be cut open and laid out flat. All bones are kneaded either by hand or using a special frying pan equipped with a screw press.

This modern version, and the original one consisted of placing a chicken between metal sheets laid on a fire. A heavy pressure was placed on top and the dish was prepared under such pressure.

Chicken prepared in this way is valued for its spicy taste spices and fried golden brown crust above. Sometimes it seems that the bird turned out dry, that’s exactly what it looks like, but this opinion is wrong; juicy soft meat is preserved under the skin, since it was previously marinated.

Modern chefs have come up with many variations of this dish. It is prepared in sour cream and tomato sauces, with cheese, potatoes or other vegetables, and in Lately also baked in an electric oven.

Classic recipe in the oven

The traditional recipe for this dish is quite simple and does not require specific skills or products. The optimal weight of a chicken is eight hundred to nine hundred grams, maximum up to a kilogram.

We thoroughly wash the chicken inside and out, examine it carefully for the presence of remaining feathers or fluff, and, if necessary, remove it with tweezers or tar it. Place it on a board, dry it with a towel and cut it with a large knife so that you can completely unfold it.

We take a metal chop hammer and begin to beat the meat not too hard so as not to turn it into minced meat. Turn it over, make cuts inside and stuff with previously peeled and chopped garlic in random order.

We carefully rub the ridge with this spice on top. Sprinkle with salt and spices on all sides. We make small cuts and compactly hide the wings and drumsticks of the chicken in them.

Turn on the electric oven at 180 °C.

Place the chicken on a baking sheet, place a heavy frying pan on top and set to bake for forty minutes. When you see golden crust, pierce the meat with a toothpick; the presence of clear juice indicates the dish is ready.

Bon appetit!

Chicken tabaka in sour cream sauce

There are two ways to prepare this dish: coat the bird with sour cream sauce before placing it in the oven, or serve it separately after baking the chicken.

Components:

Poultry carcass – 1 kg;
Sour cream – 300 g;
Garlic – 3 cloves;
Provencal herbs – 1 pc.;
Greens - a bunch;
Butter – 50 g.

Production: hour.

Calorie content: 376 Kcal/100 g.

We will describe in detail how tobacco chicken is prepared in sour cream sauce in the oven. We take a fresh chilled chicken carcass, tar it, wash it in cold water and put it on a towel to dry.

It is better to take a small bird, so you will be sure that it is young and will be eaten by the family in one sitting. We make a cut in the breastbone, open the chicken and spread it out on a flat, dry surface. Knead well with your hands or a kitchen hammer. Salt generously and rub with Provençal herbs.

Place in a frying pan with melted butter, press down tightly with a bottle of water or other weight. Keep the chicken on the stove for literally ten minutes.

Mix sour cream, garlic squeezed through a press and chopped herbs in a small bowl. Turn on the electric oven at 185 °C.

We transfer the bird to a baking sheet, pour generously prepared sauce on top and bake for thirty-five minutes.

With cheese in the oven

Chicken cut into pieces with hard cheese Everyone in the family will love it. Often there is a “war” over the legs and wings, because it is believed that these are the most delicious pieces of the baked bird.

Components:

Domestic chicken – 1 piece;
Spices, salt - to taste;
Refined oil – 1 tbsp. l.;
Cheese – 200 g;
Mayonnaise – 3 tbsp. l.

Production: four hours.

Calorie content: 365.5 Kcal/100 g.

Now let's talk in detail about how to cook delicious chicken pieces of tobacco with cheese in the oven. First you need to prepare the bird. We wash, remove the remaining feathers and cut into portions with a cleaver.

Coat each part with chicken spices and salt. Place in a deep bowl, add mayonnaise and mix everything thoroughly. To marinate the meat well, leave for a couple of hours. If the dish is not in a hurry, it is better to leave it in the refrigerator overnight.

We start the oven at 175 °C. We coat special frying pan oil If so, no, you can take a regular one deep baking tray. Let it cook for forty-five minutes.

Remove and spread into a thick layer grated cheese and send it back for eight to ten minutes. Ready dish It’s best to serve immediately; almost any side dish or light vegetable salad.

How to cook chicken in tomato sauce

You will get an unusual dish if you bake a bird carcass in tomato sauce. It is quite simple to prepare, and the marinade can be used either home-made or store-bought.

Components:

Chicken carcass – 1 pc.;
Tomato sauce – 400 ml;
Salt, spices - to taste;
Garlic – 4 cloves.

Production: five hours.

Calorie content: 342 Kcal/100 g.

How to cook chicken this recipe? We cut the washed and dried bird in half, place it in a plastic bag to prevent splashes and beat it with a wooden mallet.

Take it out, coat it with spices, add some salt, rub it with chopped garlic and generously grease it with tomato sauce. Place in a deep bowl, cover with a plate of smaller diameter and apply pressure. Let marinate for three hours.

Place in a special roasting pan, spread the remaining sauce onto the surface of the chicken, seal tightly with foil, making holes in several places. We send it to prepare for fifty minutes. Five minutes before completion, remove the foil.

You can decorate the finished dish with lettuce or arugula; this color combination will create an additional appetite when you see the chicken.

With a side dish of potatoes

An excellent combination of baked poultry and new potatoes. The recipe is quite simple, and the dish turns out delicious.

Ingredients other than fresh chicken:

Potato tubers – 1.5 kg;
Italian herbs – 1 pc.;
Unrefined oil – 50 ml;
Homemade mayonnaise – 200 ml;
Homemade sour cream – 100 ml;
Salt – 2 tsp;
Pepper, paprika - to taste;
Garlic – 4 cloves.

Production: one and a half hours.

Calorie content: 403 Kcal/100 g.

Wash the bird thoroughly and dry it. Place in a deep bowl, sprinkle with pepper, paprika, salt and carefully rub the carcass with this mixture inside and out. Place mayonnaise and sour cream on the back of the chicken home production, squeeze out the garlic, coat the meat on all sides.

Peel the potatoes, chop them into slices and immerse them in a deep bowl, add Italian herbs, pour in the oil and leave for fifteen minutes, stirring everything together.

Place the potatoes in a glass roasting pan, place the chicken on top, cover tightly with foil and bake for an hour in a preheated electric oven.

Ten minutes before the process is complete, remove the foil and let it brown. Ready-made Tabaka chickens with potatoes are decorated on top with beautifully chopped red sweet pepper and herbs.

Culinary tricks

If you don’t have time to marinate the carcass, simply coat it with mayonnaise, sour cream, mustard or honey and bake in the oven;
From the heated chicken fat you can prepare the sauce. To do this, take a few cloves of garlic, sour cream and fresh herbs. Grind everything, mix together and simmer for ten minutes, stirring constantly. You can use any greens: parsley, dill, cilantro, rosemary. Brush the resulting sauce onto the back of the finished chicken or place it separately in a bowl;
If you don’t have a young chicken on hand, you can use a broiler, but cooking will take much more time;
Do not pour liquid sauce over the finished bird; the skin will become soft and will not crisp. It is better to serve it separately in a bowl;
Be sure to coat the bottom of the baking sheet with oil so that the carcass does not stick, otherwise all the delicious things will remain at the bottom.

Baked Tabaka chicken in the oven is so delicious that every housewife should definitely learn how to cook this dish. Enjoy your meal to you and your family!

A tender, incredibly aromatic poultry dish with a crispy crust is Georgian-style chicken tabaka. The uninitiated think that this is a complex recipe that requires special ingredients and culinary skills, but that’s not the case at all. 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 meat seasoned with herbs and hot spices. Fresh and fried vegetables, potatoes, thick fresh pita bread, suluguni cheese, sauces and fresh herbs are suitable as a side dish, and it is 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 a cast iron frying 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 ruin the dish).

The next stage is purchasing the necessary spices, since you won’t be able to get by with salt and pepper. The meat must be marinated for at least an hour. In the 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

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.

Remove excess fat, neck, wing tips.

Marinade for chicken tabaka

What to marinate chicken in is a controversial issue: the traditional recipe specifies only salt and pepper, 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.

Chicken tabaka recipe in the ovenpractically no different from the classic version in a frying pan. We recommend that you first lightly fry the meat under a load, and then bake until fully cooked. 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 such as satsebeli, or with a white liquid sauce made from sour cream, mustard and cilantro. Here is the most famousGeorgian chicken tabaka recipeand step-by-step instructions for it.

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– an excellent option for the main dish for the holiday 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 the chicken carcasses generously with this mixture. Let stand for another 10 minutes: tstobacco film in the ovenmust be soaked in spices.
Peel the potatoes, cut into large pieces, place 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 a Georgian restaurant, you need to know some of the subtleties 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

Tired of the usual ones chicken wings in the oven? Try cooking tobacco chicken in the oven! To prepare this dish of Georgian cuisine you will need aromatic herbs and spices, as well as a heavy frying pan. The chicken meat is tender and very tasty. We suggest preparing the chicken tabaka dish in the oven. From simple fried chicken, this dish differs in its appearance. Initially, its name sounded like “chicken tapaka”. Tapaka, translated from Arabic, means flattened or crushed.

The taste of a dish depends on literally everything. Starting from the utensils used and marinade spices to the size of the chicken. For classic recipe Tobacco chicken in the oven uses a carcass weighing up to 500 grams. Finding such small chickens in the supermarket is problematic, so let’s move away from the canon of cooking and prepare a chicken dish. The bird's chest must be cut open and laid out flat. All bones are kneaded either by hand or using a special frying pan equipped with a screw press. This is a modern version, but the original one consisted of placing a chicken between metal sheets laid on a fire. A heavy pressure was placed on top and the dish was prepared under such pressure.

Step-by-step video recipe

Chicken prepared in this way is valued for its piquant taste of spices and fried golden brown crust on top. Sometimes it seems that the bird turned out dry, that’s exactly what it looks like, but this opinion is wrong; juicy soft meat is preserved under the skin, since it was previously marinated. Modern chefs have come up with many variations of this dish. It is prepared in sour cream and tomato sauces, with cheese, potatoes or other vegetables, and recently also baked in an electric oven.

How to choose chicken meat?

Don't stock up chicken meat for a long time. You should choose chicken meat after you have decided what dish to cook. If you plan to bake or fry the whole carcass, it is better to purchase a broiler chicken. Its weight should not exceed 1.5 kg. A high-quality carcass does not have a prominent keel on the chest, the whole carcass is round, the bones are springy.

The “figure of the bird” - if you can say that about the carcass - should be proportional. Unnaturally large drumsticks and a protruding breast are clear evidence that the chicken was injected with hormones. When buying chicken by weight, you need to pay attention to appearance offered pieces. There should be no surface defects on the pieces: no blood clots under the skin; hematoma; torn skin. Protruding fragments of broken bones are also unacceptable. After pressing on the meat, it should regain its shape within 3-8 seconds. If the chicken doesn't spring back, it's old. The color of the meat is also important. In young chickens, the meat is light pink, the fat is almost transparent, pale yellow, and the scales on the skin of the legs are light and small. The skin of an adult chicken is yellowish, the scales on the legs are dense, ocher in color, the meat is dense, also light pink, but with a grayish tint. The chicken should smell nice. There should be no smell of rot or old meat. A slippery surface of a carcass or leg can occur if the chicken is stale or the bird was sick during life and was treated with antibiotics. When buying poultry, preference should be given to chilled chicken. If the choice is made correctly, the dish will taste finger-licking!

Classic recipe in the oven

chicken carcass
salt, pepper, adjika
3-4 cloves of garlic
chicken fat (or a mixture of vegetable oil and butter)
Calorie content: 351.5 Kcal/100 g.

Wash the chicken carcass, dry it, cut it along the breastbone and flatten it. Cut off the rib bones from the spine. The bird should be carefully beaten, being careful not to damage the skin, so that the meat comes away from the bones. A metal hammer is not suitable here; it is better to use some flat object, for example, a spatula, with which you turn the cutlets.
Mix salt, pepper, adjika, chopped garlic. Use the resulting spicy mixture to thoroughly coat the chicken on all sides and leave to marinate for several hours.
Render the chicken fat and remove the greaves. If there is no chicken fat, heat it in a frying pan. vegetable oil(preferably olive oil), add a little butter and fry the bird on both sides until golden brown.
Cover with a suitable flat lid, place a load on it and place the frying pan in the oven, preheated to 180 degrees. Bring the dish to readiness. You can check by piercing the carcass in the thickest place - if clear juice comes out, the chicken is ready. Now our tobacco chicken will cook in the oven for 30 - 40 minutes (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.
Serve with fried potatoes and a salad of fresh or baked vegetables.

Chicken tabaka in sour cream sauce

There are two ways to prepare this dish: coat the bird with sour cream sauce before placing it in the oven, or serve it separately after baking the chicken.

Poultry carcass – 1 kg;
Sour cream – 300 g;
Garlic – 3 cloves;
Provencal herbs – 1 pc.;
Greens - a bunch;
Butter – 50 g.
Production: hour.
Calorie content: 376 Kcal/100 g.

Let us describe in detail how to prepare chicken tabaka in sour cream sauce in the oven.

We take a fresh chilled chicken carcass, tar it, wash it in cold water and put it on a towel to dry.
It is better to take a small bird, so you will be sure that it is young and will be eaten by the family in one sitting. We make a cut in the breastbone, open the chicken and spread it out on a flat, dry surface. Knead well with your hands or a kitchen hammer. Salt generously and rub with Provençal herbs.
Place in a frying pan with melted butter, press down tightly with a bottle of water or other weight. Keep the chicken on the stove for literally ten minutes.
Mix sour cream, garlic squeezed through a press and chopped herbs in a small bowl. Turn on the electric oven at 185 °C.
We transfer the bird to a baking sheet, pour generously prepared sauce on top and bake for thirty-five minutes.

With cheese in the oven

Chicken cut into pieces with the addition of hard cheese will appeal to all family members. Often there is a “war” over the legs and wings, because it is believed that these are the most delicious pieces of the baked bird.

Domestic chicken – 1 piece;
Spices, salt - to taste;
Refined oil – 1 tbsp. l.;
Cheese – 200 g;
Mayonnaise – 3 tbsp. l.
Production: four hours.
Calorie content: 365.5 Kcal/100 g.

Now let's talk in detail about how to cook delicious chicken tabaka pieces with cheese in the oven.

First you need to prepare the bird. We wash, remove the remaining feathers and cut into portions with a cleaver.
Coat each part with chicken spices and salt. Place in a deep bowl, add mayonnaise and mix everything thoroughly. To marinate the meat well, leave for a couple of hours. If the dish is not in a hurry, it is better to leave it in the refrigerator overnight.
We start the oven at 175 °C. Coat a special frying pan with oil. If so, no, you can take a regular deep baking sheet. Let it cook for forty-five minutes.
We take it out, crush it with a thick layer of grated cheese and send it back for eight to ten minutes. The finished dish is best served immediately; almost any side dish or light vegetable salad will suit it.

How to cook chicken in tomato sauce

You will get an unusual dish if you bake a bird carcass in tomato sauce. It is quite simple to prepare, and the marinade can be used either home-made or store-bought.