Chicken tobacco

Meat 764 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Chicken tobacco
  • Serves: 4 People
  • Prepare Time: 30 min
  • Cooking Time: 30 min
  • Calories: -
  • Difficulty: Easy
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Chicken tobacco recipe from the wonderful Georgian writer Tinatin Mzhavanadze. Tinatin insists on a young country chicken, weighing about 500 g (you can buy such chickens on the market). In the absence of, of course, you can cook with a broiler, but, firstly, it will be more difficult to bring it to full readiness in a pan (you cannot do without an oven), and the taste, of course, cannot be compared with homemade chicken.

Ingredients

Directions

  1. Wash the chicken and pat dry well with paper towels.
  2. Place the chicken on a cutting board, breast side up, and cut into the breast.
  3. Flatten the chicken until it is flat.
  4. Rub the chicken with coarse salt.
  5. The chicken should be made as flat as possible so that the skin is in contact with the pan as much as possible and a crispy crust is uniform across the entire surface. To do this, it is better to turn the chicken upside down, cover it with cling film (so that there is no splashing) and beat it well with a hoe (especially the joints).
  6. I didn’t beat the chicken (there was no way to make noise :)) and as a result, the chicken skin did not brown all over the surface, more blush fell on the wings. Fortunately, for the worse, this did not affect the taste, but it is better not to neglect this nuance and get the perfect result;)
  7. Also, to ensure a more even roasting and maximum contact of the chicken skin with the bottom of the pan, press down with pressure during frying.
  8. Pour a little vegetable oil (1 tablespoon) into a cast-iron pan, add butter and let the butter heat up well (I would recommend frying in ghee).
  9. Place the chicken in the hot oil with the back facing up.
  10. Fry for about 5 minutes over high heat, covered, until lightly browned.
  11. Then turn the breast upside down and fry over high heat, covered, about 5 minutes.
  12. Reduce heat to low, cover chicken with an inverted flat plate and press down with pressure (for example, a saucepan of water).
  13. Cook for about 20-30 minutes.
  14. If we bring the chicken to readiness in such a simple way, it will be called tabaka chicken (tapaka).
  15. But you can make your chicken even tastier. Then add garlic to it and get a new dish - chkmeruli. It's that simple! :))
  16. For the garlic option, after 20 minutes of frying over low heat, pour the niortskali garlic sauce over the chicken (see the recipe for the sauce below), increase the heat to high, and fry for about 7-10 minutes more to evaporate excess moisture, and the chicken is completely cooked.
  17. Niortskali sauce.
  18. Put peeled, coarsely chopped garlic cloves in a mortar and add a pinch of coarse salt.
  19. Grind the garlic with salt until a homogeneous mass is formed (if there is no mortar, crush the garlic with a garlic squeezer and mix with a pinch of salt).
  20. Transfer the garlic gruel to a cup or bowl, add boiled cold water and stir. The sauce is ready!
  21. Niortskali sauce is a simple rustic garlic sauce. Part of the sauce is added when frying the chicken tobacco, and the remaining sauce can be served with the chicken and dipped Georgian lavash into it during the meal (for my taste, a little olive oil will not interfere with the sauce, so that it is not too watery, although it tastes without oil not bad at all);)

Chicken tobacco



  • Serves: 4 People
  • Prepare Time: 30 min
  • Cooking Time: 30 min
  • Calories: -
  • Difficulty: Easy

Chicken tobacco recipe from the wonderful Georgian writer Tinatin Mzhavanadze. Tinatin insists on a young country chicken, weighing about 500 g (you can buy such chickens on the market). In the absence of, of course, you can cook with a broiler, but, firstly, it will be more difficult to bring it to full readiness in a pan (you cannot do without an oven), and the taste, of course, cannot be compared with homemade chicken.

Ingredients

Directions

  1. Wash the chicken and pat dry well with paper towels.
  2. Place the chicken on a cutting board, breast side up, and cut into the breast.
  3. Flatten the chicken until it is flat.
  4. Rub the chicken with coarse salt.
  5. The chicken should be made as flat as possible so that the skin is in contact with the pan as much as possible and a crispy crust is uniform across the entire surface. To do this, it is better to turn the chicken upside down, cover it with cling film (so that there is no splashing) and beat it well with a hoe (especially the joints).
  6. I didn’t beat the chicken (there was no way to make noise :)) and as a result, the chicken skin did not brown all over the surface, more blush fell on the wings. Fortunately, for the worse, this did not affect the taste, but it is better not to neglect this nuance and get the perfect result;)
  7. Also, to ensure a more even roasting and maximum contact of the chicken skin with the bottom of the pan, press down with pressure during frying.
  8. Pour a little vegetable oil (1 tablespoon) into a cast-iron pan, add butter and let the butter heat up well (I would recommend frying in ghee).
  9. Place the chicken in the hot oil with the back facing up.
  10. Fry for about 5 minutes over high heat, covered, until lightly browned.
  11. Then turn the breast upside down and fry over high heat, covered, about 5 minutes.
  12. Reduce heat to low, cover chicken with an inverted flat plate and press down with pressure (for example, a saucepan of water).
  13. Cook for about 20-30 minutes.
  14. If we bring the chicken to readiness in such a simple way, it will be called tabaka chicken (tapaka).
  15. But you can make your chicken even tastier. Then add garlic to it and get a new dish - chkmeruli. It's that simple! :))
  16. For the garlic option, after 20 minutes of frying over low heat, pour the niortskali garlic sauce over the chicken (see the recipe for the sauce below), increase the heat to high, and fry for about 7-10 minutes more to evaporate excess moisture, and the chicken is completely cooked.
  17. Niortskali sauce.
  18. Put peeled, coarsely chopped garlic cloves in a mortar and add a pinch of coarse salt.
  19. Grind the garlic with salt until a homogeneous mass is formed (if there is no mortar, crush the garlic with a garlic squeezer and mix with a pinch of salt).
  20. Transfer the garlic gruel to a cup or bowl, add boiled cold water and stir. The sauce is ready!
  21. Niortskali sauce is a simple rustic garlic sauce. Part of the sauce is added when frying the chicken tobacco, and the remaining sauce can be served with the chicken and dipped Georgian lavash into it during the meal (for my taste, a little olive oil will not interfere with the sauce, so that it is not too watery, although it tastes without oil not bad at all);)

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