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Big V’s Chicken Tabaka Recipe – Рецепт Цыпленок табака

Big V’s Chicken Tabaka Recipe – Рецепт Цыпленок табака

childhood home georgia

Big V’s childhood summer home

 

chicken tabaka

See us by the sea + adorable stray puppy

Chicken Tabaka is a dish from Georgia, often referred to as “chicken cooked under a brick” or “flattened chicken. ” It differentiates itself from other fried chicken with its bright eastern European flavours and its method of cooking. By using a weight on top of the chicken during the frying process, more surface areas crisps up. This is ideal when you are trying to build strong flavour as the caramelization and browning process really takes things to the next level.

By the sea, after a good Gerogian mealWe have been serving Chicken Tabaka (Цыпленок табака) for over a year at the South Western Bathhouse. The recipe was pulled out from the archives of my father’s childhood memories. Big V used to spend his summers on the shores of Georgia. He fondly remembers enjoying a variety of comforting local foods, fresh figs, and the climate of one of the warmest of the former Soviet states. The area he lived in used to be a large vacationing spot for people living in the Soviet Union, so it was teeming with life and there was always something new to eat. We recently went back to Georgia and experienced where my father spent his summers. Many things have changed, but the swim in the sea, and the food we enjoyed, brought him back to his childhood which was a melancholy, worthwhile experience.

 

 

 

 

 

Enough memories! Onward with the recipe!

Big V’s Chicken Tabaka Recipe – Рецепт Цыпленок табака 

What you’ll need

– 1 whole chicken
– a cast iron skillet or non stick pan
– some kind of weight (brick, stone, feel free to get creative and improvise. If you work out, use your weights!)

Marinade

In a blender, combine 4 garlic cloves with the juice from half a lemon. Transfer blended mixture into a bowl and add:

– 1 tsp of sea salt
– 1 tsp of cracked black peppercorns
– 1 tsp of whole coriander seeds
– a large handful of chopped fresh coriander
– a small handful of chopped fresh parsley
– 1/2 tsp of chopped fresh basil
– 2 finely chopped sprigs of green onion
– a pinch of hot pepper flakes
– 1/4 cup of dry white wine

Rub the chicken down. Get all the creases (do not forget the armpits). Marinate for 12 hours in the fridge. When ready to fry, place a generous amount of butter in your skillet and place chicken on top. Cover with a weight and bring the temperature to just above medium. Once it begins to fry, it is crucial to gently move the chicken around so it does not stick to the pan. The worst that can happen is when you flip it, all the crispy skin sticks to the pan and rips off!

Georgian recipe chicken tabaka

 

 

pickled sides for chicken tabaka Suggestions for Sides

1. Delicious homemade pickled things

2. Russian style cabbage

3. Potatoes! (boiled and fried until golden)

4. Fresh veggies (tomatoes, cucumbers)

 

 

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