So you're sick and tired of the same old grilled chicken dish. It's healthy, for sure! And always a readily available option. But sometimes, we need to spice things up just a bit. Bring on the chicken tabaka, your new favorite dinner recipe. #winnerwinner
What is Chicken Tabaka?
Chicken tabaka is basically the culinary tradition of Georgia (the nation). Crispy on the outside, soft and juicy on the inside, chicken tabaka will be your new menu staple. Think: chicken wings with all the savory flair, but with a healthier, more memorable twist. So much flavor and personality, plus no crazy carb-overload, since chicken is naturally no carb. You'll just need a large skillet (tabaka is derived from tapha, the type of skillet in which the chicken is often cooked) and you're all set—no special equipment required.
- Fresh organic chicken
- Fresh, organic cilantro, dill, parsley—pick your flavor!
- Minced, fresh garlic
- Sea salt or pink Himalayan salt
- Freshly ground black pepper
- Ghee, sunflower oil, or olive oil
For the salad
- Bell peppers
- Tomatoes (the ones from the vine) for color, crisp & freshness
- Put your chicken on the cutting board (breast-side up) and cut the front of the breastbone just a bit, so that it’s easy to flatten the chicken.
- With a meat pounder or your hand, flatten the chicken. Rub the chicken all over with a pinch of salt & black pepper.
- Fill up the pot with water & heat up oil of choice (or ghee) on the skillet.
- Place the chicken on the skillet, skin-side up. Put the heavy pot with water on the chicken (this creates the necessary pressure).
- Fry chicken on medium heat until it turns golden.
- Turn chicken on its back and place the heavy pot with water on the chicken.
- Fry until the back becomes dark-gold in color to make sure you're getting the crisp-factor.
- Take the chicken off the skillet and place it on the large, flat plate. Let it simmer, then rub with minced garlic.
- Sprinkle with your favorite chopped herb (cilantro, dill, or parsley).
- Serve hot and enjoy!