Chicken Tabaka (Tsitsila Tabaka)

 

Chicken Tabaka, also known as Tsitsila Tabaka, is a traditional Georgian dish where a whole chicken is flattened and pan-fried until crispy and golden brown. It’s seasoned with garlic and spices, making it full of flavour. This recipe is great for beginners and delivers juicy chicken with crispy skin. It’s perfect for a special dinner or even a simple weekend meal.

Ingredients:

• 1 small whole chicken (about 1.2 kg or 2.6 lbs)
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground coriander (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Fresh herbs like parsley or cilantro for garnish (optional)
• Lemon wedges for serving

Prepare the Chicken:

• First, you need to flatten the chicken. Place the chicken breast side down on a cutting board to do this. Use kitchen scissors to cut along both sides of the backbone to remove it. Once the backbone is removed, press down firmly on the breastbone to flatten the chicken completely.
  
  
• Pat the chicken dry with paper towels to help it crisp up when cooking.
  
  
• Season the chicken on both sides with the minced garlic, paprika, ground coriander (if using), salt, and pepper. Rub the spices into the skin to ensure the flavours penetrate the chicken.
  
  
  Cook the Chicken:
  
  
• Heat a large, heavy skillet over medium heat. Add the vegetable oil and butter. Once the butter is melted and sizzled, place the chicken skin-side in the pan.
  
  
• You must press the chicken down to get an even, crispy surface. Traditionally, this is done by placing a heavy object, like a second pan or a foil-wrapped brick, on top of the chicken. This flattens the chicken further and helps it cook evenly.
  
  
• Cook the chicken on medium heat for about 15-20 minutes on the first side, or until the skin is golden brown and crispy. Be careful not to burn the garlic.
  
  
  Flip and Finish:
  
  
• Carefully flip the chicken over using tongs or a spatula. Cook on the other side for another 15-20 minutes, until the chicken is cooked through and reaches an internal temperature of 75°C (165°F). If the chicken is browning too quickly, reduce the heat slightly.
  
  
  Serve:
• Once the chicken is fully cooked, transfer it to a cutting board and let it rest for 5 minutes before cutting it into pieces.
  
  
• Garnish with fresh herbs and serve with lemon wedges on the side for a bright, fresh flavour.
  
  
• Chicken Tabaka is often served with a simple salad or roasted vegetables, but you can also enjoy it with rice or potatoes.

Cooking Tips:

• Flattening the Chicken: If you don’t have kitchen scissors, you can ask your butcher to spatchcock (flatten) the chicken for you.
• Weight for Pressing: If you don’t have a second heavy pan or a brick, you can use anything heavy that can be safely placed on top of the chicken, like a cast-iron pan or a pot filled with water.
• Checking for Doneness: Always check that the internal temperature of the chicken has reached 75°C (165°F) to ensure it’s fully cooked and safe to eat.
  
  

This dish is surprisingly simple to make but packs a lot of flavour. Flattening the chicken helps it cook faster and more evenly, making it less likely to dry out. Plus, you don’t need any complicated ingredients—just basic spices, oil, and butter.