Classic recipe for chicken tabaka in the oven
In Soviet times, the cold dish was freely sold in every buffet. The secret of its popularity is simple to explain: chicken has always been cheaper than meat, and such chicken is equally good as an appetizer and as a main course. The traditional recipe involves frying in a lot of oil, but the chicken comes out of the oven much healthier, although the taste remains the same and, with some effort, the signature crispy crust with the aroma of spices is preserved.
The traditional recipe includes the following ingredients:
- A small chicken carcass weighing 0.7 - 1 kg.
- A set of your favorite spices - 2-4 tbsp. l.
- Vegetable oil - 2 tbsp.
- Garlic - 2 cloves.
The most difficult part of preparing a dish is the preliminary preparation stage. It is important to rinse the chicken carcass well under running water, remove excess moisture with a paper towel, and then lay it flat on a wooden board. Now it's time to properly pound the inside of the bird so that the surface of the chicken is visually flattened. When beating, special attention should be paid to the wing bones - they should not stick out, it is better if they are pressed tightly to the board. Rub the bird with spices, crushed garlic, vegetable oil and leave to marinate overnight.
Preheat the oven to 200 degrees, and in the meantime, grate the baking dish with a piece of butter. Place the carcass skin side down and press with any pressure. A cast iron duckling pan filled with salt or water is perfect for these purposes. Bake the bird for 20 minutes, turn over to the other side. And bake it again under pressure. Total cooking time is 40 minutes. Before serving, it is important to fry the chicken on the grill so that the most signature crust is formed.
Chicken is served with any side dish, but it goes especially well with fresh tomatoes, cucumbers, herbs and thinly sliced lemons.
Recipe for chicken tabaka in a frying pan with soy sauce and coriander
I offer you another recipe for this dish in an interesting marinade. Just try it!
Ingredients:
- One small chicken (carcass 700 grams);
- A couple of cloves of garlic;
- Half a lemon;
- A tablespoon of liquid honey;
- A little vegetable oil for frying (30 grams);
- 2 tablespoons of oil for marinade;
- A teaspoon of sweet paprika;
- A third of a teaspoon of ground red pepper;
- A third of a glass of soy sauce;
- Half a teaspoon of ground coriander.
Preparation:
1.First of all, let's prepare the marinating sauce for the meat. To do this, mix soy sauce with butter (2 tablespoons) and honey. Honey should be liquid. Otherwise, it needs to be melted in a water bath. Squeeze the juice from the lemon and pour it into the sauce. Add coriander, red pepper and paprika. Stir everything thoroughly until smooth and set aside.
Chicken tabaka in sour cream sauce
Sour cream, or any dairy product like natural yogurt or cream, adds tenderness to the meat, turning the meat pieces into a melt-in-your-mouth delicacy. It perfectly saturates the fibers, and the chicken becomes even juicier. Children especially love this variation.
Prepare:
- Sour cream or cream – 70-100 g.
- Any spices - 2 tbsp.
- Chicken carcass (chopped).
The dish is baked for the same amount of time as in the classic version, but you will have to baste the carcass with the released juice from time to time. And remember: this variation does not involve oppression.
Note! In this option, you can replace bright spices with more subdued ones like basil and parsley. You can exclude garlic and then the taste will sparkle in a new way.
Recipe with cheese in the oven
Cheese gives the dish a special spice, spice and sophistication. Chicken meat goes well with any type of cheese, but it is especially good to use Gouda, Poshekhonsky or King Arthur cheeses.
To prepare, take a chicken carcass, pound it and rub it with crushed garlic. Let it marinate a little. Bake the bird under pressure until fully cooked, and 5-10 minutes later, sprinkle with grated cheese. As soon as the cheese has melted and a golden crust has appeared on top, remove the dish and serve. The chicken tabaka with cheese with warm white bread and onion ciabatta is especially delicious.
Nuance! If you make a cheese and tomato “cap” on chicken, it will taste like French meat, so beloved by Russians at festive feasts.
In tomato sauce
Chicken can be stewed in tomato sauce, similar to chakhokhbili. In this version, the dish turns out to be very tender, but at the same time spicy. Wise housewives serve it with fluffy rice, sprinkled with plenty of fresh parsley, basil, cilantro: this way all the ingredients successfully highlight each other.
More materials: chicken tabaka in a frying pan
Prepare chicken according to the classic recipe. While it is roasting in the oven, make the marinade: mix half a glass of sour cream with tomato paste (60 g), add salt to taste. 15 minutes after the start of the cooking process, remove the pressure and pour the sauce over the chicken. Now reduce the heat to 150 degrees and simmer for another 30 minutes, periodically pouring the sauce over the meat. Tabaka chicken is ready when the meat literally slides off the bones.
Attention! Instead of tomato paste, it is better to take fresh tomatoes, grated without skin to a pulp, and it is always better to replace sour cream with fresh cream.
How to cook chicken tabaka
Before the frying process itself, the carcass must be cut in a special way and slightly flattened. Then the chicken is rubbed with spices. To prepare chicken tabaka according to the classic recipe, take the following set of spices: garlic, ground pepper, thyme, herbs, basil, sour cream. Sometimes the spice mixture is replaced with a sharper and richer composition, adding adjika and curry. It is recommended to add a little fresh herbs to the marinade.
Before you cook tobacco chicken at home, the carcass must be given the correct shape. To do this, use a sharp knife to cut the back along the ridge, then make an incision on the tendons and joints (there is no need to remove the skin). Carefully straighten the carcass, beat off the joints at the junction of the legs and wings and lightly beat off the breast (you can wrap it in cling film). It is necessary that the carcass becomes almost flat. You can lightly beat off the bones from the inside.
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Marinade for chicken tabaka
After the chicken has acquired the appropriate shape for frying, it must be rubbed with spices and left for some time to soak. The marinade for tobacco chicken itself consists only of spices mixed with sour cream or kefir. How long to keep chicken in them is up to everyone to decide for themselves. In the Caucasus, at least 10 hours are devoted to this process, but in modern realities, most housewives get by with 1-2 hours.
Chicken tabaka - Georgian recipe
Many people are concerned about the question: what is the correct way to say chicken tapaka or tabaka? Tobacco has taken root in our country, although knowledgeable people know: the name comes from a special frying pan with a heavy lid-press called tapaka, on which it is prepared in Georgia (where this utensil is also known as “tsitsila tapaka”). Nowadays, the technology has been significantly simplified: in the skillful hands of housewives, the bird turns out equally tasty in a regular frying pan, a grill pan, or a baking sheet in the oven.
In a Georgian-style recipe, it is important to choose a small carcass and first marinate it for several hours in a special mixture of spices, which includes pepper, turmeric, mustard seeds, bay leaf, curry, and suneli hops. There is no need to be clever further - follow the classic recipe and the dish will turn out delicious, no worse than in its historical homeland.
Chicken tabaka - general principles and methods of preparation
This flattened chicken, rubbed with garlic and spices, with a well-fried crust, is so loved and revered in every home that many consider it a Russian creation. In fact, chicken tabaka, or more correctly “tapaka,” is an original Georgian dish. To prepare it, you need a small chicken weighing 600-800g and special utensils - a tapaka frying pan, with a heavy flat lid weighing two to three kilograms.
Before frying, the chicken must be rubbed with salt and seasonings, sometimes marinated in vinegar or lemon juice, then fried. The chicken turns out to be very aromatic, fried, with a garlicky and spicy taste, it is for this piquancy that people love it. After all, Tabaka chicken is much more interesting than boring fried chicken. This dish is Georgian, so it should be served accordingly - with adjika, garlic sauce, plenty of herbs and fresh vegetables.
With added potatoes
When you add potatoes to the main ingredients, you no longer need a side dish for the dish. It will serve as absolutely stunning potatoes, soaked in the juices of meat and spices.
The cooking technology will be slightly different: the potatoes will have to be constantly watered with meat juice so that they do not become dry during the frying process. It’s easy to avoid this: firstly, you can put a jar of water in the oven, which will begin to evaporate, giving moisture to the potatoes. Secondly, you can boil the tubers until half cooked, then they will cook at the same time as the chicken. The grill mode will make them crispy, golden, but juicy inside.
Secret! Choose white varieties of potatoes - they are more crumbly and “sensitive” to meat juices. Red potatoes are better used for other dishes, such as French fries.
Juicy chicken tobacco in the sleeve
Today, when many housewives do not have enough time for home cooking, a sleeve comes to the rescue - you can bake any meat in it without dirtying the pan. Tabaka chicken can be cooked in the sleeve: the taste of the finished dish is distinguished by its juiciness, when you want to eat the pieces with the bones. This is perhaps the most dietary version of the dish, which can be safely used under the most stringent dietary restrictions.
The secret of preparation is simple: beat the carcass, rub it with spices, place it in a sleeve, and then bake it at temperature according to the classic recipe. Until a few minutes before it’s ready, cut the sleeve and fry for a few minutes on the “grill” mode. You can serve the chicken with a sauce based on yogurt and mint - it will refresh the dish and give it a spicy note.
Chicken tabaka - food preparation
In order for the chicken to turn out delicious, it must be prepared correctly. The carcass should be washed, cut lengthwise along the breast and flattened. Next, it is beaten with a kitchen hammer (from the inside), rubbed with spices, hot pepper, adjika and left to infuse for a couple of hours. If possible, you can marinate the chicken by pressing it down with a weight, but you can do without marinating. Next, the chicken is fried and rubbed with garlic.
Chicken tabaka - the best recipes
Features of cooking in foil
Unlike a sleeve, foil can be called an independent dish - it holds the temperature and the meat warms up evenly inside. The main secret is to wrap the chicken in foil as much as possible, or better yet, in several layers. This way the juice will not “run away” and will remain inside the carcass, but the meat will not acquire the stewed taste characteristic of the sleeve. But this technology always requires preliminary beating of the carcass. At the finish line of frying, remove the “fur coat” from the foil, frying the top part of the bird until a crust forms.
Tobacco chickens have a very simple recipe for cooking in the oven. And the choice of cooking variations can be huge. Don’t be afraid to try different marinades - from spicy to sweet; serve chicken not only with the usual cereals and potatoes, but with suluguni cheese and baked apples. Then each time the dish will open from a new side.
