Chicken Tabaka
Description :
Chicken Tabaka is a classic Georgian dish, known for its crispy skin and juicy, tender meat. The chicken is typically butterflied (spatchcocked), which allows for even cooking and a crispy exterior. It’s often cooked under a heavy pan or press to ensure a flat, even sear. The dish is usually seasoned simply with garlic, herbs, and spices, making it both flavorful and aromatic. The result is a succulent chicken with a crispy skin, often served with a tangy, flavorful sauce made from butter, garlic, and herbs, which enhances its rich taste. Chicken Tabaka is often paired with sides like rice, potatoes, or fresh vegetables.
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 3 tablespoons olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon dried thyme or fresh thyme
- Salt and black pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh herbs (parsley or cilantro) for garnish
For the sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 tablespoon fresh lemon juice (optional)
- 1 tablespoon water or chicken stock
- Salt and pepper to taste
How to Cook:
- Prepare the Chicken:
- Start by spatchcocking (butterflying) the chicken: place the chicken breast-side down, use kitchen shears to cut along both sides of the backbone, then remove it. Flip the chicken over and press down to flatten it.
- Season both sides of the chicken generously with salt, pepper, paprika, thyme, and minced garlic.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken skin-side down in the skillet. Press it flat using a heavy pan or a grill press to ensure even contact with the skillet.
- Cook for about 7-8 minutes on the skin side until golden and crispy. Flip the chicken and add the butter. Continue to cook for another 7-8 minutes or until the internal temperature reaches 165°F (75°C).
- Make the Sauce:
- In a separate small pan, melt the butter and sauté the garlic over low heat for 1-2 minutes until fragrant. Add lemon juice, water or stock, and season with salt and pepper. Mix to join and allow it to stew for one more moment.
- Serve:
- Once the chicken is cooked, drizzle the sauce over the chicken and garnish with fresh herbs. Serve with sides like rice or potatoes. Enjoy!
History :
Chicken Tabaka, or « Tapaka, » originates from Georgia, a country in the Caucasus region of Eurasia, but it is also popular in neighboring Armenia and Russia. The name « Tabaka » comes from the Georgian word for a frying pan, which is traditionally used to cook the dish. In the traditional preparation, the chicken is spatchcocked, or butterflied, to ensure it cooks quickly and evenly. This method also helps achieve that golden, crispy skin, while the meat remains tender and juicy.
The dish is often seasoned with a mixture of garlic, salt, and herbs like coriander and thyme. Once seasoned, the chicken is pressed flat and cooked in a hot skillet with butter, which imparts rich flavor. The pressing helps to achieve a uniformly crisp skin. After the chicken is cooked, a simple sauce made of garlic, butter, and sometimes lemon juice or white wine is poured over the top to add a tangy richness.
Over the years, Chicken Tabaka has become a beloved comfort food in many regions, often served in casual restaurants or homemade for family gatherings. Its combination of flavors and textures makes it a timeless dish that brings together simplicity and taste in a satisfying way.
