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Chicken Tabaka in a Skillet Under a Press
Instructions
First, prepare the chicken carcass for cooking. Ideally, the carcass should weigh between four hundred and six hundred grams; in this example, the weight of the carcass is slightly more than recommended. The bird should be properly processed, any remaining feathers carefully removed if any are present, then thoroughly washed and dried inside and out.
Cut the chicken carcass along the centre and open it flat like an opened book. The carcass can be cut along either the belly or the back according to personal preference. The insides are washed out thoroughly, and everything unnecessary is carefully removed at this step.
Be sure to cut out the small fat gland near the tail and trim off the smallest third part of each wing. These small steps make the finished dish noticeably more pleasant to eat.
The chicken Tabaka is cooked flat in a heavy skillet; for the carcass to fit snugly against the bottom of the skillet, the bird needs to be properly flattened first. For this, the bird should be beaten gently with a special heavy kitchen mallet. For convenience and cleanliness, cover the carcass with plastic wrap or a clean food-grade bag so that any splashes do not scatter all over the kitchen surfaces.
Now the chicken needs to be properly marinated and left to soak in the flavours for a while. The simplest approach is to salt and pepper the chicken carcass directly. We will use additional spices and a little vegetable oil for the marinade base. Prepare all the spices according to the list above, mixing them together in a small separate bowl.
Using a small silicone basting brush, spread the spice paste evenly across the chicken carcass. The bird needs to be properly coated on absolutely all sides for the most balanced finished flavour throughout.
Transfer the marinated carcass to a covered container with a tight-fitting lid, and set aside for one and a half hours total at proper room temperature.
After the marinating time has elapsed, heat the heavy iron skillet, pour in the measured vegetable oil and add a little melted clarified butter. Reduce the heating to a level slightly lower than medium for proper gentle cooking.
The chicken in this example turned out to be a bit too large for the available skillet, so we cut it into two halves. Place the chicken halves flat in the skillet, cover with parchment paper first, and then with a heavy lid. A weight must be placed on top of the lid to press the bird flat against the hot pan. The weight can be a heavy pot of water or some other heavy kitchen object. We will use a very heavy marble mortar for this purpose.
Fry the chicken Tabaka in the skillet under pressure on the minimum setting on one side for about ten to twelve minutes. Then remove the weight, turn the bird over carefully, and cook on the other side under the weight for the same amount of time. Check the chicken's readiness using a fork or a thin metal skewer. The carcass should be pierced in the thickest part of the thigh and pressed gently. Properly clear liquid should emerge from the holes. If any blood appears, the chicken is not yet fully ready and the cooking should continue for a few more minutes.
A traditional sauce must be properly prepared for the chicken Tabaka. The simplest version contains just salt, sugar, fresh garlic, vinegar and water. The garlic should be pressed through a garlic press or grated finely. Mix all the ingredients to your personal taste, then serve alongside the chicken. We will prepare a slightly different sauce, not at all complicated, but very tasty in the finished dish. Prepare the products according to the list above. Both versions of the sauce are absolutely delicious in their own way.
The chicken Tabaka in a skillet under pressure is now properly ready, the meat of the bird has turned out beautifully juicy and aromatic thanks to the excellently selected set of traditional Georgian spices. On low heat, the chicken was able to cook completely through the inside and brown evenly across the outside.Prepare the dish chicken Tapaka for your family and loved ones at a regular family dinner. Also serve the chicken on the festive table to surprise your guests with this properly authentic Georgian classic! Bon appetit!
Tips
- 1
Choose a smaller young broiler chicken weighing between 400 and 600 grams for the most authentic finished result, since the smaller bird flattens more easily and cooks more evenly under the press in the heavy skillet. Larger birds can still work but may need to be cut into halves like in this example for proper even cooking. The brief search for a smaller bird genuinely matters for the most beautifully traditional Georgian finished presentation.
- 2
Use a properly heavy weight on top of the lid to press the chicken firmly against the hot pan surface for the most even browning across the entire bird. To pair this beautifully classic Georgian main course with another properly authentic preparation from the same regional culinary tradition for a complete dinner menu, try our beautifully refreshing yellow turnip salad with sour cream as a perfect light side dish to serve alongside the rich pressed chicken.
- 3
Marinate the chicken for at least 90 minutes before cooking for the most properly developed finished flavour, since the spice paste needs proper time to penetrate into the meat. Longer marinating up to overnight in the refrigerator produces an even more intensely flavoured finished result. The brief patience for marinating genuinely pays off in the depth of finished flavour at the dinner table.
- 4
Serve the freshly cooked chicken Tabaka with the traditional Georgian sauce alongside, plus fresh herbs, sliced raw onion and warm bread for the most authentic finished presentation at the table. For another properly classic Georgian-cuisine recipe to add variety to your weekly menu, try our beautifully tender khachapuri Imeretian-style cheese-filled flatbread as a heartier bread-and-cheese alternative for properly satisfying weekend dinners.
FAQ
What does khmeli suneli taste like? +
Khmeli suneli is a properly traditional Georgian dry spice blend that combines fenugreek, coriander seed, dried marigold petals, dried summer savory, fresh dill seed and several other dried aromatic herbs in varying proportions. The finished blend tastes warm, slightly nutty and beautifully fragrant with subtle floral and earthy notes that give Georgian cuisine its instantly recognizable character. Look for khmeli suneli in international grocery stores, well-stocked spice shops or online specialty retailers for the most authentic finished result in this recipe.
Can I bake chicken Tabaka in the oven instead? +
Yes, the chicken Tabaka can be successfully baked in the oven for a noticeably easier hands-off finished preparation. Place the marinated flattened bird on a heavy baking tray, cover with parchment paper and another heavy tray on top weighed down with bricks or heavy oven-safe pots. Bake at 200 degrees Celsius for about 30-35 minutes total until the juices run completely clear when pierced. The oven version produces a slightly different finished texture but still beautifully delicious results for the family dinner table.
How long does this dish keep? +
Store leftover chicken Tabaka covered tightly in the refrigerator for up to three days for best results. Reheat gently in a covered skillet over low heat with a small splash of water or chicken stock to restore the original moisture, or in a 150-degree oven for about 15 minutes total. The flavours actually develop slightly during refrigerator storage as the spices continue to permeate the meat. Avoid the microwave for reheating since it tends to produce dry tough texture in the previously juicy chicken.
Can I make this dish less spicy? +
Absolutely. Reduce or completely omit the red hot chili pepper from the marinade and the dry adjika or hot pepper from the sauce for a noticeably milder finished version that suits children or guests who prefer less spice. The other traditional Georgian spices in khmeli suneli will still provide plenty of warm aromatic flavour without any actual heat. Add a little extra paprika for colour and gentle warmth to compensate for the missing chili if desired for the most properly balanced finished mild version of the dish.
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