Chicken Tobacco (Tapaka) With Lime

Tobacco chicken prepared according to this recipe turns out to be juicy, soft, and very tasty, with an appetizing golden-brown crust. Its aroma is simply magnificent – it combines the freshness of lime, mouth-watering garlic, and spicy notes of cumin. The chicken is poured with a delicious lime-oil sauce with a pleasant sourness. This is a great option for both a romantic dinner and a festive table!

Summary

Ingredients

• Chicken – 800 g (1 pc.)
• Lime – 180 g (2 pcs.)
• Garlic – 2-3 cloves
• Butter – 40 g
• Vegetable oil (for frying) – 50-70 ml
• Ground cumin (cumin) – 0.5 teaspoon
• Salt – 1-1.5 teaspoon
• Essential products.

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Instructions

1. Wash the chicken, pat dry with paper towels, and cut it in half along the spine.
2. Grate the zest from 1 lime using a fine grater.
3. Peel the garlic. Press 1-2 garlic cloves through a garlic press into a bowl, add the lime zest and salt.
4. Mix well, then stir in the ground cumin.
5. Rub the garlic-lime-salt mixture all over the chicken on both sides.
6. Place the chicken breast-side up in a bowl.
7. Cover with a large plate, then place a heavy weight on top (a cast-iron pan or water-filled container). Refrigerate for 8-12 hours.
8. Remove the chicken from the refrigerator 1 hour before cooking to bring it to room temperature.
9. Heat 50-70 ml vegetable oil in a large skillet over medium heat until shimmering. Place the chicken breast-side up in the skillet.
10. Cover the chicken with a smaller pan, then place a weight on top. Fry over medium heat for 15-20 minutes until the bottom is golden brown.
11. Remove the weight and pan, flip the chicken, and continue frying without pressing for about 15 minutes until the skin is golden and crispy. Chicken is done when it reaches an internal temperature of 74 °C (165 °F), or when clear juices run out when pierced with a toothpick.
12. Transfer the cooked chicken to a serving plate.
13. Heat the second lime in the microwave for 7-10 seconds at 800 W (or pour boiling water over it for 1-2 minutes) to make it easier to squeeze. Squeeze about 50 ml of juice.
14. Pour the lime juice into the skillet with the chicken's cooking juices.
15. Press 1 clove of garlic into the pan and warm for 30-60 seconds over low to medium heat, stirring constantly to avoid burning.
16. Add 40 g butter to the pan.
17. Stir until the butter is completely melted and combined, then remove from heat immediately.
18. Pour the sauce over the chicken. Grate the zest from the remaining lime and sprinkle over the chicken. Serve with lime wedges, a side dish, or salad.

Enjoy your meal!