Chicken tabaka

Chicken Tabaka is a traditional Georgian dish made from a pan-fried chicken, which is also popular in other Caucasian and Middle Eastern countries. The name "tabaka" or "tapaka" is derived from the special frying pan called "tapa", used to prepare the dish.

Preparation

The chicken is typically a young, small bird that is flattened out on a pan, often with a weight placed on top of it to ensure that the meat is evenly cooked and crispy. The chicken is usually marinated in garlic, salt, pepper, and coriander, although the exact recipe can vary. It is then fried in a large amount of butter until it is golden brown.

Serving

Chicken Tabaka is traditionally served with tkemali, a Georgian plum sauce, or with a garlic sauce called niortskali. It can also be served with a side of potatoes, vegetables, or bread.

Variations

There are many variations of Chicken Tabaka throughout the Caucasus and Middle East. Some recipes include additional spices such as paprika, cayenne pepper, or fenugreek. In Iran, a similar dish is made with a whole chicken stuffed with rice and barberries.

See also

• Georgian cuisine
• Middle Eastern cuisine
• Caucasian cuisine

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  Chicken tabaka served with herbs
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  Chicken tabaka being cooked with weight on top
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  Georgian chicken with hazelnuts