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Chicken Tabaka (Tapaka)

Chicken Tabaka, also known as Tapaka, is a classic Georgian dish that brings out rich flavors through a unique preparation method. This dish involves flattening a whole chicken to ensure it cooks evenly and absorbs aromatic herbs and spices thoroughly. The chicken is pan-fried to achieve a crispy, golden-brown skin while keeping the meat tender and juicy. Perfect for those who enjoy succulent chicken with a delightful crunch, Chicken Tabaka is traditionally served with fresh herbs, lemon wedges, and a vibrant salad, making it a well-rounded and delicious meal.

Ingredients

  • 1 whole chicken, spatchcocked
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper, ground
  • 1 tsp paprika
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp fresh dill, chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix together olive oil, salt, black pepper, paprika, minced garlic, fresh parsley, cilantro, and dill to create a marinade.
  3. Rub the marinade thoroughly all over the spatchcocked chicken, ensuring it is well coated, including under the skin.
  4. Heat a skillet over medium-high heat, then place the chicken skin side down in the skillet.
  5. Place a heavy pan or foil-wrapped brick on top of the chicken to keep it flat as it cooks.
  6. Cook the chicken for about 12-15 minutes, checking that the skin becomes crispy and browned.
  7. Using a spatula, carefully flip the chicken over and cook for another 10-12 minutes until the chicken is fully cooked through and the internal temperature reaches 165°F (75°C).
  8. Remove the chicken from heat, cover it with foil, and let it rest for a few minutes before serving.
  9. Garnish the chicken with additional fresh herbs and lemon wedges before serving.

Keywords: Dinner, Herbs, Pan-fried, Georgian, Chicken

Spice Rack: Salt, Black Pepper, Paprika, Garlic Powder, Dill

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