Chicken tabaka: how to prepare the famous Georgian dish for the holidays

Chicken tabaka is a national Georgian main dish. It is basically young chicken fried in a pan under a press. The uniqueness of this dish is that each serving is equal to one chicken.

Chef Liza Hlinska shared how to cook the dish so that you wouldn't be ashamed to serve it even on the New Year's table on Instagram. As it turned out, if the cooking technology is followed correctly, everyone is sure to enjoy it.

Ingredients

• chicken - 500-600 g
• oil - 60-80 ml
• butter - 30 g
• garlic - 3-4 cloves
• black pepper
• salt and pepper

How to cook

1. Rinse and dry the chicken.

2. Prepare the marinade. Mix water, salt, oil and black pepper. Rub the chicken with it.

3. Cover the bowl with the chicken with cling film and set aside for 2-3 hours. It should be well marinated.

4. Prepare the garlic dressing. Peel 3-4 cloves of garlic, add oil and beat with an immersion blender.

5. Heat a frying pan, pour in oil, put the chicken on it, cover with a plate, and put a pot of water on top.

6. Set the temperature to medium and fry for 5-6 minutes on one side until golden brown and 6-7 minutes on the other side.

7. To check if the chicken is ready, make a cut in the breast with a knife. If light juice is released, the chicken is ready.

8. Pour the garlic paste over the chicken on both sides, leaving it on the stove.

9. Add butter to the frying pan and fry it for another 1-2 minutes on both sides, using a press again (pot with water).