Chicken tabaka in the oven
Description
The recipe won't take much time. Instead of chicken, you can use a young chicken, but it's best to choose a small bird. Salt, pepper, and fry the chicken, pressing it down with a weight. Serve the "tabaka" chicken hot with adjika and fresh herbs.
Instructions
- 1
Step 1
Gut the chicken (or chick), remove the feathers, rinse and cut along the breastbone. Open it like a book. Cover with plastic wrap and pound well.
- 2
Step 2
Then season the pounded chicken with salt and pepper to taste.
- 3
Step 3
Heat a little vegetable oil in a skillet, place the chicken skin-side down. Press down with a weight, for example, a pot filled with water that is smaller in diameter than the skillet.
- 4
Step 4
Sear the bird on one side for 15 minutes, then do the same under a weight on the other side for another 15 minutes.
- 5
Step 5
Then remove the weight, pour half a cup of water into the skillet, cover with a lid, and place the skillet in the oven to simmer for 20 minutes.
- 6
Step 6
Meanwhile, prepare the sauce: finely chop the herbs and press the garlic through a garlic press. Mix the herbs and garlic, add 2 tablespoons of vegetable oil, and stir well.
- 7
Step 7
Place the cooked chicken (or chicken pieces) on a plate and pour the sauce with herbs over it.