Chicken tabaka or tapaka: a tasty meat dish

Chicken dishes are popular all over the world as juicy meat is cooked quickly and absorbs spices easily! Therefore, you can surprise your family with something delicious using just a few culinary techniques.

You will need:

Chicken - 600-650 g

Half a lemon

Swan salt

3-5 cloves of garlic

Hot pepper

Vegetable oil

20 g of butter

Additionally:

cucumber, red onion, tomato, cilantro or parsley

Cut the chicken along the breast, cut off a small segment of wings and the gizzard (or you can leave it, cutting out only the gland). Open the carcass and beat it a little, especially along the joints, to make it flat.

Rub it with Swan salt, squeeze a little less than half a lemon, and leave it for several hours or overnight.

Swan salt is a versatile seasoning for many dishes. It usually contains salt, suneli hops, dried garlic, dill seeds, coriander, red pepper, cumin, and sometimes Imereti saffron.

Prepare garlic seasoning separately. Chop 3-5 cloves of garlic together with medium hot pepper, add 30-35 g of oil and half a teaspoon of Swan salt, and mix everything well. You can also add fenugreek or replace the pepper with paprika.

Heat a frying pan with oil, put the chicken skin side down, cover with a piece of parchment and put some weight on top (you can just use a saucepan with water). Fry over medium heat for 5-6 minutes on each side until the chicken is browned.

Reduce the heat to a minimum (about 2 degrees), remove the weight and brush the chicken with half the garlic mixture on one side. Turn it over and brush it on the other side too. It is better to use a culinary brush. If desired, add a piece of butter and press it down again. Simmer over low heat for another 2 minutes on each side. It's ready!

Serve with chopped fresh vegetables with red onions, sprinkled with the rest of the lemon juice and cilantro sprigs.

Enjoy!

If the chicken is larger than 650 g, increase the frying time by 1-2 minutes for each stage.