Tapaka chicken is a visiting card of Georgian cuisine. A dish that has become a cult in Soviet restaurants.
Each hostess has her own nuances of cooking tapaka chicken, but one thing remains unchanged: the bird is fried in a special cast-iron pan under load (press). One of the versions of the origin of the name of the dish is just from the tapa frying pan of the same name. It doesn't matter if you didn't have a cast-iron frying pan with a press on the farm. As a cargo, you can use the means at hand.
In turn, I propose to cook a not quite classic version of chicken. Instead of frying, I advise you to bake it in the oven on a wire rack. The dish turns out to be less fatty, but no less aromatic.
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Ingredients:
Chicken - 1.2 kg.
Butter - 50 grams
Adjika - 2 tbsp.
Salt - 1 tsp
Fresh garlic - 3 cloves
Paprika - 1 tsp
Coriander - 0.5 tsp
Walnuts - 3 pcs.
Fenugreek - 0.5 tsp
Hot pepper - 0.5 tsp
Ground dried garlic - 0.5 tsp
Water - 50 ml.
Fresh herbs - 1 bunch
Course of action:
Prepare the necessary food set. A set of spices can be used ready-made or bought separately and grind it yourself in a mortar along with salt.
Adzhika or tkemali sauce can be used as the first marinade.
Cut the chicken lengthwise along the breast or back and unfold it like a book.
For the convenience of cutting, I recommend immediately getting rid of excess bones. Remove part of the ridge, sternum with ribs, viscera. Rinse the meat under running water and pat dry with a paper towel.
Place the bird on the board. Cover with foil so as not to stain the work surface and beat it off with a special hammer.
When beating, pay attention to the thickened areas (breast, thighs) so that the thickness of the meat layer is more or less the same. To prevent the board from slipping, you need to put a towel under it.
Grease the finished chicken with adjika and leave to marinate for 30-60 minutes.
Melt the butter in the microwave for 30 seconds, add the spice and salt mixture to it, stir. Using a cooking brush, spread the flavor mixture over the entire surface of the meat.
Place the chicken on a wire shelf, under which place a baking sheet to drain off excess fat.
Bake the bird in an oven preheated to 180-200 degrees for one hour.
Brush the still hot chicken with a mixture of chopped herbs, garlic, walnuts and water. The remainder can be used as a sauce.
Serve chicken tapaka with pita bread, herbs and fresh vegetables.
Bon Appetit!
Be sure to try the oven-baked aromatic tapaka chicken and savor the vibrant flavor of the most hospitable country!
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