Chicken Tabaka(Tapaka)/Georgian Pan Fried Chicken

CHICKEN TABAKA(TAPAKA)

Chicken tabaka or chicken tapaka is a traditional Georgian dish of 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.

You will need:

Young Chicken(1 lb each) or Cornish Hens.

Marinade:
½ cup Olive Oil
Juice 1 Lemon
Zest 1 Lemon
½ tbsp Salt and Pepper

Wash and butterfly chicken, then pour marinade over it.
Let marinade for at least 2 hours or overnight.

In a large 10" cast iron pan add tbsp of cooking oil and 2 tbsp of clarified butter. heat it very well.

Place chicken skin side down, cover with plate that is 9" in diameter, then put weight down(rock, brick or simply pot filled with water) Cook for about 5-7 minutes on each side or until juices come out clear.

When your chicken is ready, brush it with dressing on each side and transfer it to the platter.

Dressing:
1 Serrano or Jalapeno pepper
4 cloves Garlic
3 tbsp Olive Oil
3 tbsp Lemon Juice

You can serve your chicken with homemade Ajika(tomato sauce) and some Pita bread.

Ajika:
4-5 Roma Tomatoes
Bunch Cilantro
2 tbsp Olive Oil
2 tbsp Vinegar
Salt and Pepper to taste
Sugar to taste
Pepper flakes
1 tbsp Tomato Paste

Enjoy!

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