Crispy golden skin chicken tabaca recipe – simple Georgian recipe for cook a whole chicken quickly.
- 1 small chicken (about 700-800 g, not more)
- Garlic – 2 cloves
- Spices “khmeli-suneli” – 1 tbsp (optional)
- Black and reed pepper (ground)
- Sea salt
Rinse and dry the chicken.
Turn the chicken breast-side up, cut along the breast bone and unfold the chicken into the butterfly shape. Pound with a meat pounder to flatten it out even more.
Chop the garlic into small pieces. Mix with tablespoon of olive oil, salt and spices. Rub the chicken with spiced oil.
Pour 2 tbsp olive oil into skillet and heat. Reduce heat and place the chicken to the skillet. Cover the chicken with a flat plate and place a pot of water on top. Fry for 15-20 minutes on medium heat.
Turn the chicken to the other side, cover with a plate again and put in a pot of water. Fry for 15-20 minutes on medium heat.
Serve with sauces and potato or rice.
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