Classic Chicken Tabaka
Description
Chicken tabaka is cooked on a flat, heavy skillet, with spices, clarified butter, and most importantly—slowly. To prepare classic chicken tabaka, I recommend frying the bird under a weight for a long time. Do not use high heat—the chicken may burn, and the meat will turn out dry. Watch carefully.
Instructions
- 1
Step 1
To prepare chicken tabaka, you can use a flat ceramic skillet with thick walls or a cast-iron pan with a flat bottom and no ridged surface.
- 2
Step 2
Prepare the spices and oil.
- 3
Step 3
Rub the chicken thoroughly with the spice mixture, melt the butter and also brush the chicken with it. Let the chicken marinate for about 30-40 minutes.
- 4
Step 4
Now proceed to frying: pour a little water into the pan, add the chicken, and optionally include a bit of clarified butter. Place the pan over low heat.
- 5
Step 5
Place a weight on top. You can use a pot filled with water. Cook for about one to one and a half hours, or even up to two hours. The chicken will first braise, then brown as the moisture evaporates. By the way, don't forget to flip the chicken occasionally so it cooks evenly and doesn't burn.
- 6
Step 6
Thanks to cooking the chicken over low heat for a long period of time, the meat turns out very tender inside, while developing a golden-brown crust on the outside.
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Step 7
Serve the classic chicken tabaka on a bed of fresh greens, with vegetables, and a sauce, such as pomegranate.