CHICKEN TABAKA WITH HAZELNUT BAZHE SAUCE
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. In this recipe we made chicken tabaka with a delicious hazelnut bazhe sauce.
Ingredients: 1 medium sized hen, 300 grams of hazelnuts, 50 ml of oil, 250 ml of water, 1 tbs of white wine vinegar, 2 cloves of garlic, 1 level tsp of dried coriander, 1 level tsp of blue fenugreek, 1 level tsp of marigold, 1 level tsp of red pepper, 20 grams of black peppercorns, and salt (amount dependent upon personal preference).
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 and sprinkle with black peppercorns.
Flatten the chicken out and add to a pan of hot oil and press it down.
Cover the chicken with a plate and use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry on a medium heat.
When one side of the chicken is fried, remove the plate and pestle and fry the other side.
Preparation: hazelnut sauce: Shell the hazelnuts. Add to a hot pan and heat on a low-medium heat for 2-3 minutes. Stir continuously with a wooden spoon to loosen the skins. Remove from the heat and allow to cool a little. Remove the skins from the warm nuts with your fingers.
Grind the hazelnuts and garlic together. Add to a mixing bowl together with 1 level tsp of dried coriander, 1 level tsp of blue fenugreek, 1 level tsp of marigold, 1 level tsp of red pepper, and salt. Mix thoroughly.
Add 1 tbs of white wine vinegar and 250 ml of water and mix thoroughly.
Cut the chicken into large chunks.
Serving: Serve hot, together with the hazelnut sauce.
Enjoy your Chicken Tabaka with Hazelnut Sauce!