Georgia · Meat Dishes

Chicken Tabaka

60 min2 servings450 kcal

Georgia's iconic dish: a whole small chicken is butterflied, seasoned with khmeli-suneli, adjika and wine vinegar, then pressed flat and pan-fried under a heavy weight until both sides are deeply golden and crispy.

Chicken Tabaka

Ingredients

  • whole young chicken500 g
  • clarified butter or ghee2 tbsp
  • wine vinegar1 tbsp
  • khmeli-suneli spice blend1 tsp
  • adjika1 tsp
  • garlic cloves3 piece
  • fresh herbs cilantro or parsley1

Method

  1. 1Place the chicken breast-side up. Using kitchen scissors or a sharp knife, cut along the backbone and remove it. Open the chicken flat (butterfly). Firmly press down on the breastbone with your palm to flatten to an even 1.5–2 cm thickness.
  2. 2Rub the chicken all over with a mixture of salt, black pepper, khmeli-suneli and adjika. Drizzle with wine vinegar. Let marinate 15–20 minutes.
  3. 3Heat a large heavy pan — ideally cast iron — with clarified butter over medium heat. Place chicken skin-side down. Cover with a heavy lid or place a weight on top (a pot filled with water works well).
  4. 4Cook under pressure for 15–20 minutes until the skin is deeply golden and crispy. Flip and cook another 15–20 minutes on the other side until cooked through.
  5. 5For the sauce: finely chop 2–3 garlic cloves, stir together with 2–3 tbsp broth or water, a pinch of salt and fresh cilantro or parsley.
  6. 6Serve the chicken whole or cut into portions, drizzled with the garlic sauce.