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Prepared by: Marina Shcherbakova
07/24/2016 Cooking time: 1 hour 30 minutes
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Juicy, tasty, appetizing, aromatic... words cannot describe this unique taste of baked Georgian tobacco chicken! But the dish you prepared according to this recipe can do it!
Basic rules for cooking tobacco chicken
To ensure that the dish you prepare does not become a pathetic parody of the original, you need to follow a few very simple rules:
- The carcass should be small: 700 – 800 grams. It must be washed well, dried and be sure to marinate so that as a result you have very aromatic, tender meat.
- For marinating, numerous seasonings and lemon juice (sometimes vinegar) are used.
- Tapaka chicken in the original version is cooked in a special frying pan under a rather heavy press lid.
- Since this is a dish from Georgian cuisine, it must be eaten with its traditional accompaniments: the best sauce for tobacco chicken is tkemali, which goes well with crushed garlic and always a lot of different fresh herbs and vegetables.
Classic chicken tabaka recipe
The correct recipe for chicken tobacco is actually very simple and does not require any special skill.
Required Products:
- 1 small chicken;
- 50 g melted butter;
- 1 lemon;
- 4 garlic cloves;
- creamy frying spread;
- salt, suneli hops, freshly ground black pepper.
Description of cooking stages:
- We cut the well-washed and dried carcass lengthwise along the breast. We “tuck” the legs into an improvised pocket and give it a flat shape.
- Sprinkle with salt. Mix freshly squeezed lemon juice with spices, finely chopped garlic and melted butter. Rub the resulting marinade completely over the chicken and leave for a couple of hours in a cool place.
- Melt the spread in a frying pan and place the marinated chicken back down. We close the top with a special heavy lid (it can be replaced with a regular one by placing something heavy on it). Fry the tobacco chicken under pressure for approximately 12 minutes on each side.
Step-by-step recipe with photos
Wash the chicken and dry well with paper towels. Place the chicken on a cutting board, breast side up, and cut open the breast.
Flatten the chicken carcass until it is flat. Rub the chicken with coarse salt.
