Chicken tabaka, or chicken tapaka, is well-known not only Georgia. It’s a popular dish in other Caucasian cuisines as well. Similar to other famous dishes such as kharcho soup, it has become a common restaurant menu item throughout Eastern Europe and Central Asia.
How то маке chicken tabaka
Chicken tabaka is made by butterflying a chicken and frying it slowly in butter on a large skillet called ‘tapa’ on both sides. Hence the name chicken tapaka or tabaka. The chicken is weighted down by a heavy object. Using butter is imperative as it adds a tremendous amount of flavor. The timing varies depending on the size of the bird and the heat level. Typically, you will need around 20-25 minutes per side. Some modern recipes suggest adding garlic and rubbing the chicken with traditional spices and hot paprika before cooking. Other, more traditional recipes suggest adding only salt and sometimes red hot chili pepper powder. Feel free to experiment and see what you like but my personal favorite is go with just plain salt. In general, chicken tabaka is made without any spices as often it will be used as an ingredient to other dishes, e.g. chicken borani. If chicken tabaka is to be served as a dish on its own, it will be accompanied by a flavorful sauce or garlic and herbs liquefied in a mortar. This dish is often served with lots of cilantro, basil, green onions or thinly sliced white onions on the side. Garlic, whole or crushed, and the spices tend to burn in hot butter and make cooking way more complicated. Very little flavor is left too after the seasoning spend so much time in hot butter. The chicken will be plenty flavorful even without them but if you want more, serve it with the tomato and walnut sauce which will add a ton of rich flavor.
Equipment
For best results the frying pan should have a thick, heavy bottom. Cast iron pans are an excellent choice. Flat bottom pans are ideal as they provide maximum contact with the food. You will also need a way to press the chicken down during cooking to ensure maximum contact with the cooking surface. Ideally you’d want a pan with a press attachment as shown on the picture below. They are not easy to find outside of Georgia and Eastern Europe though.
If you can’t find one of those, simply place another cast iron pan on top of the chicken. Alternatively, use a pot filled with water. My favorite method is to use a flat cast iron grill press.
Serving sauces
Crispy on the outside and tender and juicy on the inside, this chicken is a real treat. It’s common to serve it with a traditional Georgian plum sauce tkemali. Another popular sauce to serve with chicken tabaka is the tomato and walnut sauce. Unlike tkemali, the tomato and walnut sauce can be prepared at home quite easily, It’s my favorite sauce to serve with this dish.
Common side dishes
Serve chicken tabaka with fried potatoes, white rice, fresh tomatoes and cucumbers or a summer salad. Georgians like to serve this chicken with plenty of fresh cilantro on the side too.
