Tabaka Chicken(Russian, Georgian, Soviet cuisine, Rasputin)

Chicken tabaka or chicken tapaka is a traditional Georgian dish or a pan-fried chicken which is also popular in other Caucasian cuisines. It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.

The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა).For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used.


Step 1...........
Preparing Chicken.............

Chicken -1 whole

———-Dry rub for one side of chicken————

Black pepper corn - half teaspoon cracked
Salt - Half teaspoon
Cayenne pepper - half teaspoon
Caraway powder - quarter teaspoon
Ginger powder- Quarter teaspoon
Citrus Powder - quarter teaspoon
Cinnamon powder - quarter teaspoon
Fennel powder - quarter teaspoon
Lime juice - half

Method.........
Remove the neck from the chicken
Flatten the chicken
Place a clean wrap on top of the chicken
Flatten the chicken with a meat tenderizer, (meat mallet, or meat pounder)
Dust the chicken with salt, black pepper crack, cayenne pepper, citrus zest, fennel powder, ginger powder, cinnamon powder, caraway powder
Squeeze the lime juice
Rub the chicken well

Step 2.......

———-Dry rub for other side of chicken————

Black pepper corn - half teaspoon cracked
Salt - Half teaspoon
Cayenne pepper - half teaspoon
Caraway powder - quarter teaspoon
Ginger powder- Quarter teaspoon
Citrus Powder - quarter teaspoon
Cinnamon powder - quarter teaspoon
Fennel powder - quarter teaspoon
Lime juice - half

Method.........
Turn around the chicken
Dust the chicken with salt, black pepper crack, cayenne pepper, citrus zest, fennel powder, ginger powder, cinnamon powder, caraway powder
Squeeze the lime juice
Rub the chicken well

Rest for 4 hours

Step 3.......
Pan fry the chicken...........

Olive oil - 2 tablespoon
Clarified butter (ghee) - 3 tablespoon

Method......
In a pan low heat
Add olive oil and clarified butter
Pan fry the skin side of the chicken
Place a plate on top of the chicken
Press the chicken
Place a heavy weight on top of the chicken
Pan fry the chicken for 15 - 20 minutes with the weight on.
Flip the chicken
Place a plate on top of the chicken
Press the chicken
Place a weight on top of the chicken again
Pan fry the chicken for 15-20 minutes

Step 4.........
Making sauce...........

Garlic - 5 cloves
Olive oil - 2 tablespoon
Smoked paprika - 2 teaspoon
Cayenne pepper - quarter teaspoon
Black pepper corn cracked - few
Tomato juice - 2 cup
Fresh basil leaf - 5 leaf

Method..........
Fine chop the garlic
Chiffonate the basil leaf
Heat the pan to medium temperature
Add olive oil and garlic
Sauté till golden
Add smoked paprika ,black pepper corn cracked and cayenne pepper
Add tomato juice
Add basil leaf
Simmer the sauce
Make into thick sauce

Step 5............

Dill leaf - few

Divide the sauce into 3 parts
Spread the first part of sauce on top of the chicken
Place few dill leaf on top of the chicken
Flip the chicken
Spread the second part of the sauce on top of the chicken
Add some dill leaf
Cook for 5 minutes
Turn around the chicken and cook for 5 minutes
Remove from the heat

Final step......
Plating.............

Dill leaf
Basil leaf
Grape tomato
Cucumber

Method.......
Place the chicken into a plate
Spread the extra sauce on top of the chicken
Garnish with dill leaf, basil leaf, grape tomato flower and cucumber flower

Enjoy!!!!!!!!!!!!!!!!

Note.....
. Pan fry the chicken in a low temperature
. Beat the chicken well
. Make sure the spices are rubbed into the chicken
. Rest the chicken for 4 hours for better flavour
.Pan fry the chicken skin side first
. Cook the sauce to a thick consistency
. Cooking temperature vary according to the size of the chicken


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Background music: Evergreen

Recipe Number - 49

Published date: 15/May /2021