Chicken tabaka classic

Chicken tabaka is a bright culinary idea for your holiday or dinner party. The finished dish will delight you with its extraordinary aroma and crispy golden crust. Serve it with fresh vegetables and your favorite side dishes. Find proven step-by-step recipes for cooking in our proven selection.

Classic chicken tabaka in a frying pan under pressure

Classic chicken tabaka is cooked in a special frying pan with a press. This design is quite rare in the home, so most housewives prepare the dish by simply placing any pressure on top - a stone, a pan of water, etc. The chicken should be small in size, young, with tender meat. The ideal option is chicken. If you have a large broiler available, you can cook half the carcass.

1. 
   How to cook tobacco chicken according to the classic recipe? We wash the chicken, cut off excess skin and fatty areas, and then dry it thoroughly with a paper towel. Place the carcass breast side up and cut it along the chest without touching the back. We open the carcass into a layer and turn it upside down. Cover the chicken with cling film and beat with a kitchen hammer.
2. 
   Separately, pour the coriander seeds into a small container and crush them with a heavy pestle or masher. Add cumin and ground black pepper and mix.
3. 
   Sprinkle the chopped carcass with salt on both sides, rubbing it in with your hands to distribute it evenly. Then pour in the prepared spice mixture and also rub it in with your palms, both above and below.
4. 
   Pour vegetable oil into a frying pan and heat it on the stove until hot. Place the prepared bird in a preheated frying pan, back up.
5. 
   Cover the carcass with a plate of suitable diameter, placing it bottom up. If you have a special lid with a press, it’s time to use it instead of a plate.
6. 
   Place a weight on the bottom of the plate. This could be, for example, a stone or a small saucepan or kettle filled with water. At this stage, the task is to press the carcass as much as possible to the bottom of the pan for even and quick frying. Stove temperature is medium-high.
7. 
   We note the time: during the first fifteen minutes after the start of frying, we turn the carcass over every two to three minutes. To do this, you will have to remove the structure with oppression each time.At the same time, we evaluate the crust - if it is fried too quickly and intensely, we reduce the temperature of the stove.
8. 
   After 15 minutes, a uniform golden crust of a rather dark shade should form on the surface of the bird. Remove the press, pour a quarter cup of hot water into the pan and cover the chicken with a lid. Reduce the stove temperature to low. Cook the bird for another seven to eight minutes on each side. The chicken can then be transferred to a serving platter.
9. 
   To prepare the sauce, peel the garlic cloves. Finely chop them and pour into vegetable oil heated in a frying pan. While stirring, fry the garlic for one or two minutes, then add paprika and cayenne pepper. Mix spices with garlic and pour in tomato juice. Heat the resulting sauce to a boil, add chopped cilantro, stir and remove from the stove.

Serve the finished chicken tabaka hot with any side dish. Mashed potatoes or rice are ideal. Serve warm tomato sauce separately - this is the best addition to this dish. Bon appetit!

Chicken tabaka in the oven with a crispy crust

In this recipe, we propose to cook tobacco chicken in an unconventional way - not in a frying pan under pressure, but in the oven. We will marinate the carcass itself in adjika. After this, place it on a wire rack with a tray at the bottom: during baking, the fat will drain, and the crust will actively brown. For serving, we recommend preparing additional nut sauce - it will not only highlight the taste of the chicken at its best, but will also be a rather satisfying addition to the dish. In this case, you won’t need any side dish other than fresh vegetables.

Cooking time: 60 min. excluding marinating time.

Cooking time: 35 min.

Servings – 4.

Ingredients:

Chicken – 1.2 kg.

Adjika – 4 tbsp.

Salt - to taste.

Paprika – 1 tsp.

Chicken spice mixture – 1 tsp.

Butter – 2 tbsp.

Garlic – 2 cloves.

Cilantro - a bunch.

Water – 50 ml.

Walnuts – 4 pcs.

Cooking process:

1. Wash the chicken under running water, cut off excess skin and areas with excess fat. After this, dry thoroughly with a paper towel. We lay the carcass back down and make a cut along the sternum without touching the back.

2. Open the carcass into a layer and turn it upside down. We press our hands on top, trying to give the chicken as flat a position as possible.

3. Cover the chicken with cling film to protect nearby surfaces from splashes and beat with a kitchen hammer. The goal is to break the bones, so we apply force specifically to the skeleton, and not to the meat. It is necessary for the carcass to lose its rigid shape and become elastic.

4. If desired, you can remove the breast bones and part of the spine. Lubricate the carcass with adjika on all sides and leave to marinate for at least an hour. Even better - at night.

5. After marinating, brush the chicken with butter and spices. To prepare this mixture, melt the specified amount of butter in the microwave or on the stove until liquid. Add salt, a mixture of chicken spices, paprika and one clove of garlic passed through a press. Grind with a spoon.

6. Lubricate the marinated carcass with the resulting mixture using a silicone brush on all sides.

7. Place the prepared chicken on a wire rack over a baking sheet or in a special form with a tray. Preheat the oven to 200 degrees and set the chicken to medium level. Bake the carcass until golden brown. If the wings start to burn, wrap them in a layer of foil and continue baking.

8.To prepare the nut sauce, in a mortar, mix the walnut kernels, the remaining clove of garlic, cilantro, salt to taste and water. Press everything together with a pestle until you get a homogeneous sauce.

9. Remove the finished chicken from the oven and transfer it to a serving dish. Serve hot with nut sauce and fresh vegetables.

Bon appetit!

Chicken tabaka with garlic in a frying pan under pressure

The classic preparation of tobacco chicken involves the use of a special frying pan with a screw-press lid. Alternatively, cover the chicken with an upside down plate and place pressure on top. The point of manipulating with the press is to press the carcass well into the frying pan so that it cooks quickly and evenly, and a beautiful golden brown crust forms on the surface. Of course, the stage of preparing the carcass before frying is very important - processing with a kitchen hammer and rubbing with spices. In this case, we suggest using garlic, salt and ground black pepper. This quick set is able to fully reveal the flavor potential of chicken.

Cooking time: 50 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Chicken – 1 pc.
• Garlic – 3-4 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill - two branches.
• Ghee - for frying.

Cooking process:

1. Wash the chicken well, cut off excess skin and fatty areas, if any. After this, dry the carcass thoroughly with a paper towel. Place the chicken breast side up and cut along the breast bone, leaving the back intact. We open the carcass into a layer and turn it upside down. We cover the bird with cling film or simply place it in a plastic bag so that splashes do not fly away when beating.

2.We beat the carcass with a kitchen hammer through the film, and apply force specifically to the skeleton, and not to the pulp, so that the carcass loses its rigid shape and becomes pliable.

3. Peel the garlic and pass the cloves through a press. Separately, place garlic pulp, salt and ground black pepper in a small container, mix everything together. Rub the resulting mixture onto the beaten chicken evenly on all sides.

4. Place ghee in a frying pan and heat it on the stove until hot and liquid. Place the prepared bird with its back facing up. Cover the chicken with a lid or a smaller diameter plate turned upside down. We place a load on top: a stone, a pan or kettle with water, etc.

5. The temperature of the stove during frying should be medium. Cook the chicken for fifteen to twenty minutes on each side. In order to turn the carcass over, remove the structure with oppression. At the same time, we evaluate the crust - if it is fried too intensely or weakly, we adjust the temperature of the stove accordingly. Remove the finished chicken from the pan, transfer it to a serving dish and garnish with chopped dill. Serve hot with any side dish, fresh vegetables and tomato sauce.

Bon appetit!

Step-by-step recipe for cooking tobacco chicken on the grill

Chicken tabaka is an excellent dish to cook on the grill. The flat carcass fits perfectly into the closed grill. Roasting over smoldering coals ensures a golden brown crust on all sides, a very special taste and an incredibly appetizing aroma. To make the chicken tasty and juicy, be sure to choose a young, small-sized carcass. It is advisable to marinate the bird for at least seven to ten hours, so that the muscle fibers are well saturated with the aromatic liquid and become more tender.We use beer as a marinade. When cooking on the grill, we don’t go far: tobacco chicken requires constant attention and control.

Cooking time: 50 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Chicken – 1.3 kg.
• Dark beer – 500 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetables - for serving.

Cooking process:

1. Wash the chicken well, cut off excess skin and any fatty areas. After this, dry the carcass thoroughly with a paper towel. Place the chicken on a cutting board, breast side up, and cut along the breast bone, leaving the back intact. We open the carcass into a layer and turn it upside down. Cover with cling film or simply place in a plastic bag so that splashes do not fly away when beating. We beat the bones with a kitchen hammer so that the carcass loses its rigid shape and becomes pliable. Rub the prepared chicken with salt and ground black pepper, then place it in a wide bowl and fill it with dark beer. Leave to marinate at least overnight.

2. After marinating, remove the chicken and let the liquid drain on its own without wiping it. Save some of the marinade. We place the carcass on the grill and fix it by closing both halves of the device.

3. Fry the chicken on the grill over smoldering coals. Make sure there is no open flame or too much heat. If necessary, extinguish the resulting flame by spraying water on the coals, after removing the grill with the chicken.

4. Periodically turn the bird over and pour the remaining marinade over it using a spoon.

5. Thus, turning the chicken on different sides, bring it to a golden blush. To make sure that the bird is ready, pierce the flesh with a narrow knife - a clear liquid should ooze from the cut.If the color of the liquid is still pink, with blood, we continue to cook the bird. The approximate total frying time for the carcass is thirty minutes.

6. As a side dish, you can cut tomatoes, zucchini, eggplants, peppers and place them on a separate grill. Cook vegetables over coals, turning on both sides, until soft.

7. Remove the finished chicken from the grill and serve hot with vegetables.

Bon appetit!

Delicious chicken tabaka with potatoes in the oven

This dish is perfect for a holiday lunch or dinner. It does not require much time to prepare, since you only need to clean and prepare the ingredients. The oven will do the rest. The potatoes will soak in the chicken juices and become soft and rich. And the bird will be covered with a delicious golden brown crust - who can resist such yummy food? The final touch is garlic sauce with hints of lemon. The ideal accompaniment is a fresh vegetable salad.

Cooking time: 55 min..

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Chicken – 1 pc.
• Boiled potatoes – 4 pcs. medium size.
• Sour cream – 4 tbsp.
• Adjika – 2 tbsp.
• Salt - to taste.
• Spices for chicken – 1 tsp.
• Ground black pepper - to taste.
• Vegetable oil – 2 tsp.
• Garlic – 2 cloves.
• Lemon juice – 1 tsp.
• Water – 3 tbsp.
• Parsley - 1 branch.

Cooking process:

1. Wash the chicken thoroughly under running water, cut off excess skin and areas with excess fat. After this, dry the carcass thoroughly with a paper towel to remove moisture.

2. Place the carcass back down and use a sharp knife to make a cut along the sternum without touching the back. We open the carcass into a layer, cover it with cling film to protect nearby surfaces from splashes, and beat it with a kitchen hammer.The goal is to break the bones, so we apply force specifically to the skeleton, and not to the meat. It is necessary for the carcass to lose its rigid shape and become more pliable.

3. To prepare the marinade, place sour cream, adjika, salt, chicken spices and ground black pepper in a bowl. Mix everything together until smooth.

4. Cover the baking pan with thick parchment or foil, shiny side up. Lubricate with vegetable oil. Cut the boiled potatoes into slices or small pieces and place in a mold. Lubricate the prepared chicken carcass on all sides with the resulting marinade and place it on top of the potatoes in a mold. We also distribute some of the marinade over the potatoes. Preheat the oven to 180 degrees and set the pan with the chicken on a medium level. Bake the carcass until golden brown. Approximate baking time is fifty minutes.

5. Prepare garlic sauce for chicken. To do this, peel the garlic and pass it through a press. Wash the greens, dry them and finely chop them with a knife. In a bowl, mix garlic pulp, chopped parsley, lemon juice, water and salt to taste. Mix everything with a spoon until combined.

6. Remove the finished chicken from the oven and brush with prepared garlic sauce. Serve hot along with fresh vegetables.

Bon appetit!

How to cook Tabaka chicken in Georgian style at home

Chicken tabaka is a traditional Georgian dish that has become popular and beloved not only in the Caucasus, but also in our conditions. The tender bird, brought to a golden brown crust under pressure, does not look like just fried chicken. Firstly, the chicken tabaka recipe includes an abundance of spices.Secondly, the process of frying under pressure differs from conventional cooking in a frying pan: the surface of the chicken fits as evenly and tightly as possible to the bottom, due to which it quickly browns and retains the juiciness of the flesh. The final touch is serving walnut sauce, so typical of Georgian cuisine. It gives tobacco chicken a special flavor.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Garlic – 2 cloves.
• Wine vinegar – 1 tbsp.
• Walnuts – 1 tbsp.
• Salt - to taste.
• Vegetable oil – 1 tbsp.
• Ground black pepper - to taste.
• Water – 1/3 tbsp.
• Ground red hot pepper – 1 tsp.
• Khmeli-suneli – 1 tbsp.
• Butter – 30 gr.
• Cilantro - 4 branches.
• Coriander – 1 tsp.

Cooking process:

1. Choose a young, small chicken. It is optimal if the bird’s weight is 500-600 grams. Old large carcasses have coarse fibers - the finished dish will not be tender and juicy.

2. Wash the chicken, cut off excess skin and fatty areas, and then dry thoroughly with a paper towel. Place the carcass breast side up and cut it along the chest without touching the back. The cut can be made either with a sharp knife or large culinary scissors.

3. Open the carcass into a layer and turn it upside down.

4. Cover the chicken with cling film and beat with a kitchen hammer to break the bones. We apply effort specifically to the skeleton, and not to the meat - we need the carcass to lose its rigid shape and become pliable.

5. Sprinkle the beaten bird with salt, ground black and red hot pepper. Rub the spices with your hands into the surface of the carcass.

6. Pour vegetable oil into a frying pan and add a piece of butter.Heat the mixture on the stove until liquid.

7. Place the prepared bird in a heated frying pan, back up.

8. If you have a special lid with a press, now is the time to use it. Otherwise, cover the carcass with a plate or lid of slightly smaller diameter than the frying pan itself. If this is a plate, then place it bottom up. Place the weight on top. This could be, for example, a stone or a small saucepan or kettle filled with water. At this stage, the task is to press the carcass as much as possible to the bottom of the pan for uniform and quick frying. Stove temperature is average. We note the time: fry the tobacco chicken for fifteen minutes on each side. It is worth mentioning that frying time directly depends on the weight and size of the carcass. If it is a bird that weighs more than a kilogram, then it will take longer to fry.

9. While the bird is roasting, prepare the sauce. To do this, place walnut kernels, peeled garlic cloves, coriander seeds, ground black pepper, salt, vinegar, suneli hops and herbs without hard stems into a blender bowl. Grind everything together to a paste. Add water and mix again with a blender. If necessary, add more water.

10. Remove the finished chicken tabaka from the frying pan and transfer it to a serving dish. Serve hot with nut sauce.

11. Their walnut sauce not only brings out the rich flavor of the chicken, but also acts as a satisfying side dish. Additionally, it is worth serving only fresh vegetables so as not to overload the meal with an abundance of calories.

Bon appetit!

A simple and tasty recipe for cooking tobacco chicken in a slow cooker

Traditionally, tabaka chicken is cooked in a frying pan under pressure with Caucasian spices. However, no one forbids making adjustments both to the process of preparing the carcass and to the method of its preparation, based on the existing conditions. In this recipe we will tell and show how to fry tobacco chicken in a slow cooker, and what spices to use as an alternative to Georgian cilantro and coriander.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Provençal herbs – ½ tsp.
• Garlic – 3 cloves.
• Vegetable oil – 30 gr.
• Soy sauce – 50 gr.
• Lemon juice – 2 tbsp.
• Salt – 1/3 tsp.

Cooking process:

1. For this dish, you should choose a medium-sized, young chicken. Ideally, the bird's weight is about 500-600 grams. Old large carcasses have coarse fibers, so the finished dish will not be tender and juicy.

2. Wash the chicken, it is better to cut off excess skin and fatty areas. Then dry the carcass thoroughly with a paper towel to remove moisture. Place the chicken breast side up and cut it lengthwise along the chest without touching the back. The cut can be made either with a sharp knife or large culinary scissors. Open the carcass horizontally.

3. Turn the bird upside down and beat it with a kitchen hammer to break the bones. We apply effort specifically to the skeleton, and not to the meat - we need the carcass to lose its rigid shape and become pliable. To prevent splashes from scattering onto nearby surfaces when beating, you can cover the chicken with cling film.

4. After beating, cut the carcass lengthwise along the spine into two parts - this way the bird will optimally fit into the multicooker bowl and will be evenly fried.Rub the pieces with salt, rubbing it with your hands into the surface of the carcass. Leave for ten minutes.

5. To prepare the marinade, squeeze lemon juice into a small bowl, removing the seeds. Add soy sauce and garlic, passed through a press, mix. Rub the resulting marinade over the chicken and leave again for twenty minutes.

6. After the specified time, sprinkle the chicken with Provençal herbs and leave for another ten minutes to marinate.

7. Pour vegetable oil into the multicooker bowl and set the “Frying” mode. Heat the oil and place half the chicken skin side up in the bowl.

8. Cover the carcass with a plate of smaller diameter than the bowl itself, covering half of the chicken over the entire size. Place the weight on top. It is convenient to use a jar filled with water.

9. Fry the bird for ten minutes on each side until golden brown.

10. Remove the finished chicken tobacco from the multicooker bowl and transfer it to a serving dish. Serve hot with fresh vegetables.

Bon appetit!

How to deliciously bake tobacco chicken in an electric grill

If you are the happy owner of an electric grill, then be sure to cook tobacco chicken on it. It is very comfortable! A flat bird carcass fits perfectly on the plates of the device and is fried on both sides at the same time, which significantly speeds up the process. No additional press is required - this function is also performed by an electric grill. You can choose the spices for marinating the carcass to your taste. In this case, we use ready-made chicken mixture, ground black pepper and salt.

Cooking time: 30 min. excluding marinating time.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Chicken spice mixture – 2 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.
• Vegetable oil - for lubrication.

Cooking process:

1. For this dish we take young, small chicken. Approximate weight – 500-600 g. Old large carcasses have coarse fibers, so the finished dish will not be tender and juicy. Wash the bird, cut off excess skin and areas with fat. Then dry the carcass thoroughly with a paper towel to remove moisture. Place the chicken breast side up and cut it lengthwise along the chest without touching the back. The cut can be made either with a sharp knife or large culinary scissors. Open the carcass horizontally. If desired, part of the spine and breast bones can be removed. We beat the chicken with a kitchen hammer to break the bones and make the carcass more pliable. Next, rub with spices and salt. Leave to marinate for at least a couple of hours.

2. Heat the electric grill until hot. Lightly grease both plates with vegetable oil using a silicone brush.

3. Place the prepared carcass into the device and cook at high temperature for ten minutes. Cooking time for chicken may vary depending on the weight of the carcass and the power of the electric grill.

4. Make sure that the chicken is covered with a golden brown crust on both sides. To make sure it's done, pierce the thick part of the thigh with a toothpick. If the juice comes out clear, the chicken is ready.

. Remove the finished chicken tobacco from the electric grill, cut into portions and serve hot with fresh vegetables and herbs.

Bon appetit!

Tabaka chicken on a grill pan with a crispy crust

Chicken tabaka gets its name from the Georgian “tapa” - the name of a special frying pan with a screw lid. It is in such a vessel that Georgians fry chicken, so that under the weight of the heavy lid the carcass is thoroughly fried inside and covered with a pronounced crust on the outside. To repeat this process in our realities, it is not at all necessary to look for this miracle device. You can cook tobacco chicken, for example, in a grill pan by placing any weight on the carcass.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Vegetable oil – 30 gr.
• Garlic – 3 cloves.
• Salt - to taste.
• Sweet paprika – ½ tsp.
• Ground black pepper – ½ tsp.
• Greenery - for decoration.

Cooking process:

1. Wash the chicken under running water, remove excess skin and fatty areas, then dry thoroughly with a paper towel. Place the carcass breast side up and cut it lengthwise along the chest without touching the back. We open the carcass into a horizontal layer and turn it upside down. Cover the chicken with cling film and beat with a kitchen hammer to break the bones. We apply force specifically to the skeleton, and not to the meat - we need the carcass to lose its rigid shape and become soft and pliable.

2. Separately, pour sweet paprika, ground black pepper, salt to taste and peeled and pressed garlic into a small container. Mix everything together. Coat the chicken with the resulting mixture on all sides, rubbing the spices into the carcass with your hands.

3. Pour vegetable oil into a grill pan and heat it on the stove until hot. Place the prepared bird skin side down in a heated frying pan.Place a flat plate of suitable diameter on the chicken, bottom up. Cover the top with a sheet of foil to prevent any splashes from scattering while frying. We place a weight on the bottom of the plate: it could be, for example, a stone or a saucepan or kettle filled with water. The point is to press the carcass as much as possible to the bottom of the pan for even and quick frying. Stove temperature is average.

4. Fry the bird for approximately twenty minutes on each side. In order to turn the carcass over, you will have to remove the structure with oppression and then install it again. At the same time, we evaluate the crust - if it is fried too quickly and intensely, we reduce the temperature of the stove.

5. After the specified time has passed, remove the press and remove the chicken from the pan. We transfer it to a serving dish, decorate with herbs and serve hot. The ideal accompaniment for this dish is fresh vegetables and tomato sauce.

Bon appetit!

Step-by-step recipe for making chicken tabaka in the sleeve

Cooking tobacco chicken in a sleeve greatly facilitates the work of housewives. There is no need to fuss with a press over the bird, there are no splashes, shooting oil and greasy spots during frying. All that is required is to beat the carcass well, rub it with spices and herbs and place it in a sleeve. The oven will do the rest. The sleeve will not only preserve the juiciness of the meat, but will also allow a golden brown crust to form on the surface. A nice bonus is that the oven will remain completely clean.

Cooking time: 65 min. excluding marinating time.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Mayonnaise – 50 gr.
• Salt - to taste.
• Garlic – 2 cloves.
• Parsley - a bunch.
• Ground black pepper - to taste.

Cooking process:

1.It is worth noting that tasty tabaka chicken is obtained only from small young chicken - the meat is so tender and soft. If the bird is old, the meat fibers will be too coarse. We wash the selected chicken under running water, cut off excess skin and areas with excess fat. After this, dry it thoroughly with a paper towel.

2. Place the carcass with its back down and make a longitudinal cut along the sternum without touching the back. We open the carcass into a horizontal layer, turn it upside down and cover it with a piece of cling film. We beat the carcass with a kitchen hammer, trying to break the bones. We put effort into the skeleton, not the meat. It is necessary for the carcass to lose its rigid shape and become elastic. Sprinkle the bird with salt and ground black pepper and rub in the spices with your hands. Leave to marinate for twenty to thirty minutes.

3. Wash the parsley, dry it and finely chop it with a knife. Throw away the rough stems. We peel the garlic and pass it through a press. Mix the garlic mass with mayonnaise and coat the carcass on both sides. Sprinkle the inner surface of the bird with chopped herbs.

4. Place the prepared chicken in the sleeve and tie both sides tightly, leaving a little space inside. We make a small puncture in the center with a toothpick to allow steam to escape. Preheat the oven to 180 degrees and set the chicken to medium level. Bake the carcass until golden brown for an hour.

5. Remove the finished chicken from the oven, carefully remove it from the sleeve and transfer it to a serving plate. Serve hot along with herbs and fresh vegetables.

Bon appetit!