Chicken Tobacco (Tapaka) With Lime

by Editorial Staff

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!

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.

Directions

  1. We wash the chicken, dry it with paper towels, and cut it along the spine.
  2. Remove the zest from 1 lime with a fine grater.
  3. We clean the garlic. Pass 1-2 cloves of garlic through a press and combine with lime zest and salt.
  4. We mix. Then add ground cumin (cumin).
  5. Rub the chicken from all sides with the resulting mixture.
  6. Place the chicken breast-side up in a bowl and cover with a large plate.
  7. On top of the plate, we put a heavy press – a pan or a can of water, etc. Leave the bird under the press in the refrigerator for 8-12 hours.
  8. The chicken is marinated.
    We take the bird out of the refrigerator 1 hour before frying so that it warms up to room temperature.
  9. Heat vegetable oil in a frying pan. The oil should cover the entire surface of the pan.
    Place the chicken breast-side up in a skillet.
  10. We put a clean, smaller pan on the chicken, and put the same press on it – a container with water.
    Fry the poultry over medium heat for 15-20 minutes, until the bottom of the chicken is well browned.
  11. Remove the press and turn the bird over to the other side. Without pressing, fry the poultry until fully cooked – about 15 minutes. The entire skin of the chicken should be golden and crispy. The chicken can be checked for readiness with a toothpick: if a clear liquid is released when piercing the carcass, the chicken is ready.
  12. Put the finished chicken on a plate.
  13. The lime, from which the zest was removed, put in the microwave for 7-10 seconds at 800 W (or pour boiling water for 1-2 minutes). It is easier to squeeze the juice out of heated lime.
    Then squeeze about 50 ml of juice from the lime.
  14. Pour lime juice into the pan in which the chicken was fried
  15. Then add one clove of garlic passed through a press. We warm it up for 0.5-1 minute. The garlic should not burn.
  16. After that, put butter in the pan.
  17. Stir everything until the oil is completely dissolved and immediately remove the pan from the heat. The sauce is ready.
  18. Pour the resulting sauce over the chicken. Remove the zest from the remaining lime and sprinkle on the chicken.
    The bird can be served with your favorite side dish, salad, or on your own, supplemented with lime wedges.

Enjoy your meal!

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