Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside, it can be eaten with or without an accompanying sauce, such as Tkemali.
In this recipe we made chicken tabaka with a delicious garlic sauce.
Ingredients: 1 whole small young chicken, 50 ml of oil, coarse salt (amount dependent upon personal preference) and half tbs of hot red pepper (optional).
Ingredients: Garlic sauce: 8-10 cloves of garlic, 500 ml of water, half tsp of dried coriander, salt (amount dependent upon personal preference) and 1 level tsp of hot red pepper.
Preparation: Chicken: Cut the chicken down the middle of the breastbone but do not completely separate into two halves. Rub oil and salt on to both sides of the chicken. Flatten the chicken out and add to a pan of hot oil and press it down.
Sprinkle the chicken with red pepper and salt.
Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry both sides of the chicken on a medium heat.
When the chicken is cooked, turn off the heat and remove the chicken from the pan. Do not discard the oil as it will be used as part of the garlic sauce. Whilst the chicken is frying, prepare the garlic sauce.
Preparation: Garlic sauce: Crush the garlic cloves and half tsp of dried coriander together.
Add 1 level tsp of hot red pepper.
Mix with the crushed garlic and coriander.
Add 500 ml of just boiled water and stir.
Add the mixture to the oil used to fry the chicken. If there is too much oil, remove some before adding the garlic mixture.
Stir and leave for 2-3 minutes.
Transfer the mixture to a bowl.
Cut the chicken into large pieces and pour on the garlic sauce.
Serving: Serve hot.
Enjoy your Chicken Tabaka!