Chicken Tabaka (Tapaka) Recipe | Georgian Pan Fried Chicken Recipe

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is a cost-effective alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in calories, and frozen herbs are often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper offers a milder flavor, while ground pepper is more affordable.

Cut the chicken in half along the rib cage using a sharp knife.

Remove any excess fat and clean out any insides if necessary.

Press the chicken flat with your palm and gently beat it with a rolling pin to break the bones and ensure it's even.

Season the chicken with a mix of salt, black pepper, and paprika.

Heat butter and vegetable oil in a deep pan (Kazan) over medium-high heat.

Place a plate on top of the chicken to add weight while cooking.

Cook the chicken for about 15-20 minutes on each side until golden brown and cooked through.

Prepare a sauce by cooking garlic and coriander with water in a separate pan for 5-10 minutes.

Once the chicken is done, remove the weight and optionally flip it one more time.

Serve the chicken on a plate, adding the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary