Chicken Tobacco from Georgian Cuisine
by Editorial Staff
A time-tested, long-established recipe in our kitchen is tobacco chicken. The recipe for making chicken tobacco came to us from Georgian cuisine. In the original, this chicken is called “tapaka”, from the name of the type of pan that was used for this dish.
Cook: 50 min
Ingredients
- chicken (up to 1 kg) 1 PC.
- vegetable oil (3-4 tbsp) 50 r
- garlic 3-4 clove
- greens (cilantro, parsley, dill) 50 r
- salt – taste
- the ground black pepper – taste
- sauce (adjika, tkemali) – taste
Directions
- Prepare food. This is a chicken carcass, vegetable oil, salt, pepper, garlic and herbs.
- Gut the chicken, remove the remaining feathers, cut off the back of the wen. Wash, dry and cut along the breast.
- Unfold the chicken and place on a board between the layers of cling film. It is good to beat off on one side, turn it over under the film and beat off just as well on the other side.
- Season the beaten chicken with salt and pepper.
- Heat a frying pan over medium heat. Pour about 1.5 tablespoon into the pan. l. butter and warm it up (ghee can be used if desired).
- Place the chicken skin side down in the pan. Place a weighted pot (board) on the chicken (for example, a pot of water).
- Fry on one side until golden brown for about 15 minutes. Turn the chicken over.
- Fry on the other side (under load) until golden brown, also 15 minutes.
- Remove the load, pour 50-70 ml of water into the pan, cover the pan and simmer the chicken under the lid for about 5 minutes. Then turn over, add a little more water and simmer the chicken for another 5 minutes.
- Cut the greens (leave a few branches).
- Crush (or crush) the garlic, mix with chopped herbs,
- Add 1.5-2 tablespoon. vegetable oil, mix.
- Place the fried chicken on a plate.
- Drizzle with garlic sauce. Serve the chicken tabaca with fresh cilantro and adjika (or tkemali).
Enjoy your meal!
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