Chicken Tabaka with Garlic
There's just no way this dish can turn out bad! The key is finding a good farm-raised chicken at the market, and then.... Well, then you'll see what happens... It's going to be SO good! And if you go the extra mile and track down some Svan salt, you'll have an absolute masterpiece on your hands!
Cooking method
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Step 1:
Cut the chicken along the breastbone and flatten it out so it lies flat in a large skillet. Season with pepper.
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Step 2:
Melt the butter in the skillet, lay the chicken skin-side up, and fry over fairly high heat, pressing down, until a golden crust forms — about 5–7 minutes.
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Step 3:
Flip the chicken over and weigh it down with a heavy lid or a weight to keep it flat. Lower the heat and cook, flipping a couple of times as you go. You can check for doneness by piercing the thickest part with a knife: if the juices run clear, it's done; if they're still pink, flip it and cook another 10 minutes or so.
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Step 4:
Put the peeled garlic in a mortar, add the salt, and grind it into a paste. A blender works too.
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Step 5:
Stir 2/3 cup of water into the mortar, then pour the garlic sauce over the chicken.
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Step 6:
Cover and cook over medium heat for 10–12 minutes.
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Step 7:
Serve the chicken hot! Enjoy!
Caloric content of the products possible in the composition of the dish
- Grade I chicken - 238 kcal/100g
- Grade II chicken - 159 kcal/100g
- Chicken, skinless meat - 241 kcal/100g
- Young chicken - 140 kcal/100g
- Garlic - 143 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer's butter - 661 kcal/100g
- Salted farmer's butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
