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Tapaka (tobacco) chicken.

Tapaka chicken (or as it is commonly used in our country, tabaka) is a Caucasian dish that gets its name either from the Armenian word "tapak" - flat, or from Georgian "tapa" - a special pan for cooking it. Simply put, it is chicken, specially flattened and fried in a frying pan. For cooking, be sure to take a chicken, otherwise you will not be able to achieve the desired flat shape. Everything else is very simple - salt, pepper, spices and time for slow roasting. It turns out very tasty, especially if served with different sauces.

tobacco chicken

Cooking:

  • chicken (weighing 1 kg) - 1 piece
    • .
  • sunflower oil - 4-5 tbsp.
  • salt, pepper - to taste
  • ground coriander - 1 tsp.
  • turmeric - 0,5 tsp.

Preparation of chicken tapak (tobacco):

Wash the chicken and remove the edge phalanx from the wings.

wing without phalanx

Cut the chicken along the spine (back side). There are variations where the chicken is cut along the breast, but this method makes it more difficult to cook the breast evenly.

cut chicken

Lay the chicken skin side up, cover with food wrap and bash with a mallet, being careful not to damage the skin. Make sure the chicken is as flat as possible.

flattened chicken

Next, salt, pepper, sprinkle with spices and brush with 2 tbsp of sunflower oil on both sides.

spiced chicken

Allow the chicken to marinate for 20-40 minutes.
Heat the remaining oil in a large skillet over medium heat, place the chicken skin side down in it. Place a weight (weighing about 3 kg) on top. If you don't have a special weight, you can put a lid or a plate on top and a pan of water on top of it.

pan-fried tobacco chicken

Reduce the heat and fry the chicken until sure to brown, about 25 minutes.
Then flip and fry on the second side - until cooked through.

tapak chicken

Transfer to a plate and serve.
Enjoy!"

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