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Tobacco chicken in adjika with butter

Georgian Chicken Tabaka with Adjika and Butter

Chicken with a crispy, golden crust is just so good — treat your family! Chicken tabaka has been one of the best-loved dishes of Georgian cuisine for years. It's sometimes called "chicken tapaka," where the last word refers to a type of pan lid — a flat, handleless press. The recipe has countless variations, with the chicken rubbed in all sorts of things: salt mixed with pepper, garlic mashed with salt, even sour cream. Personally, I've always loved the adjika version — using the kind from the farmers' market rather than the store. To me, it makes the dish more fragrant.

Milada

Recipe author

Composition / ingredients

Servings:

Adjika (or 2)

Butter

Chicken (whole, or a young fryer)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 18 g

Fats 53 % 20 g

Carbohydrates 0 % 0 g

250 kcal

GI: 0 / 0 / 0

Cooking method

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So, cut the chicken down through the breast, lay it skin-side up, and give it a few firm whacks with a meat mallet so it flattens out (don't overdo it!). Keep the skin on, and clean off any remaining pinfeathers first. Now rub the bird all over with adjika on both sides. This seasoning is salty on its own, so add extra salt only to taste. Drop the butter into the pan, lay the chicken down, cover it with a plate, and set a weight on top (I use a suitable stone from the seashore for this). Each side of the chicken takes about 20 minutes to cook through.