РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
The following is the classic tsitsila tabaka preparation, typical of rural Georgia. The chicken is seasoned only with salt and hot red pepper and served with a garlic sauce, the recipe for which is also included in this recipe.
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ШАГИ
Split the chicken along the breastbone without completely dividing it into two halves.
Coat both sides of the chicken with oil and salt.
Spread the chicken open and place it in a hot pan with oil. Press down on the chicken to flatten it. Season with red pepper and more salt.
Place a plate on the chicken, then place another heavy object on it to maintain pressure on the chicken, which will ensure it cooks evenly.
Partially cover the pan and cook the chicken on medium heat, flipping it to fry both sides evenly.
Once the chicken is fully cooked, turn off the heat and remove the chicken from the pan.
Keep the cooking oil in the pan as it will be incorporated into the garlic sauce.
While the chicken fries, proceed to prepare the garlic sauce.
To make the sauce, crush the garlic cloves with half a teaspoon of dried coriander, then mix in one level teaspoon of hot red pepper.
Pour 500 ml (2 cups) of just-boiled water into this mixture and stir well.
Now, add this garlic mixture to the oil used for frying the chicken (remove any excess oil if necessary). Stir the mixture and let it simmer for 2-3 minutes.
Then, transfer the garlic sauce to a serving bowl.
Cut the chicken into large pieces and drizzle with the warm garlic sauce. Serve immediately.
ДРУГИЕ РЕАЛИЗАЦИИ
The following is the classic recipe for tsitsila tabaka, where the chicken is seasoned only with salt and pepper. The recipe also includes instructions for a hazelnut bazhe sauce, which is one of the sauces typically served with this dish.
ВАЖНЫЕ ДЕТАЛИ
Traditionally, smaller chickens are preferred for this dish. Not only do they cook faster, but they also fit better into the frying pan. Ideally, the chicken should be about or a bit less than 2 lbs (900g). Smaller chickens need about 15 minutes of cooking on each side. For larger chickens, use a larger pan and cook for longer.
The chicken should be split open by cutting it along the breastbone. Even though the weight will flatten the chicken, it's a good idea to flatten it a bit before cooking. To do that, cover it with cling film, then roll it over with a rolling pin.
Traditional seasoning is just salt and paprika or black pepper. Modern recipes include garlic, lemon juice, tomato juice, and various herbs like coriander and mint.
The chicken is pan-fried in a pan with a lid that can be pressed down to weigh it down. Special pans for making chicken tabaka can be purchased in Georgia and Russia. In the absence of such a pan, the chicken can be pressed down with a plate and a weight, like a mortar and pestle, for example. Alternatively, a second pan can be placed atop the chicken as well.