Chicken tabaka in the oven - 4 step-by-step recipes

Now the role of tapaka is played by a deep frying pan, but the manufacturing principle remains the same - the carcass of a young chicken must be flattened under pressure and baked, placing a heavy weight on top. Thanks to this, the meat becomes tender, juicy and fragrant.

Spices are a mandatory attribute of the dish - they are painstakingly coated with the chicken carcass.

Try to follow the rules for preparing the dish - this is the key to tasty chicken tobacco. Choose a small carcass. Firstly, it must fit completely into the pan. Secondly, the meat of a grown chicken is not so tender and it is more difficult to compress it.

To create a press, you can use a heavy weight, special culinary tools, or beat the carcass with a hammer, but you should do this carefully so as not to break the bones.

Chicken tabaka in the oven with crust

A successful outcome depends on how and in what you marinate the carcass. Almost everyone makes the mistake of covering the chicken with garlic before putting it in the oven.

Ingredients:

chicken carcass;
2 garlic cloves;
olive oil;
cilantro;
basil;
green onions;
½ lemon;
pepper;
salt.

Manufacturing:

Cut the chicken carcass along the breastbone, beat with a hammer or press. Remove all veins.
Make the marinade by mixing chopped herbs, a small spoon of olive oil, pepper, salt and juice from half a lemon.
Coat the chicken with the acquired consistency, press down with a press and leave to soak for half an hour.
Add a little oil to the pan to prevent the chicken from burning. Place the carcass, press down with a press, bake for 20 minutes at 180°C.
Squeeze the garlic, remove the chicken, coat with garlic. Send the carcass to bake for another 20 minutes.

Chicken tabaka in wine marinade

Wine makes meat even softer and more tender. The bouquet of spices is in perfect harmony with chicken meat and makes it possible to cook crispy chicken tabaka in the oven, which you can amaze your family and guests with.

Ingredients:

chicken carcass;
a glass of reddish dry wine;
salt;
coriander;
black pepper;
fresh or dried basil;
green cilantro;
oil for frying.

Manufacturing:

Cut the carcass in half along the sternum. Lightly beat with a hammer or press down with a press.
Finely chop the greens.
Add herbs, ½ teaspoon black pepper, salt to taste and a couple of pinches of coriander to the wine. Stir and coat the chicken generously with this mixture.
Place the carcass in the wine for 30 minutes, pressing down with a press.
Grease a frying pan with oil and place the carcass in it.
Press down with a press and bake in the oven for 45 minutes at 180°C.

Chicken tabaka in the oven with potatoes

Quite often, the Georgian dish is prepared together with vegetables - they are soaked in spices and juice, becoming fragrant and soft. Try to create chicken together with potatoes - you won’t have to prepare the side dish separately, in one go you will prepare two excellent dishes at once.

Ingredients:

chicken carcass;
0.5 kg of potatoes;
salt;
oil for frying;
black pepper;
½ lemon;
green cilantro and basil;
tarragon.

Manufacturing:

Cut the chicken carcass along the breastbone into two parts.
Beat the meat. Rub it with finely chopped herbs, spices and salt. Sprinkle with lemon juice. Press down with a weight and leave to marinate for half an hour.
Peel the potatoes, cut into slices, boil in salted water until half cooked.
Place the potatoes on a baking sheet and sprinkle with spices.
Place the chicken carcass nearby.
Bake in the oven for 45 minutes at 180°C.

Chicken tabaka in vinegar marinade

Vinegar also makes the meat even more tender. This recipe is suitable if you want to cook the largest carcass or have purchased a bird with tough meat - vinegar will correct the situation, and the result will not disappoint even a gourmet.

Ingredients:

chicken carcass;
2 tablespoons vinegar;
leek trunk;
black pepper;
salt;
coriander;
cilantro;
tarragon.

Manufacturing:

Cut the carcass in half, cutting along the breastbone. Beat it with a hammer.
Finely chop the greens and cut the leeks into rings.
Rub the carcass with spices and salt.
Mix herbs, onion and vinegar. Rub the chicken with this consistency. Press the carcass down with a press and leave to marinate for 30-40 minutes.
Place the chicken on a baking sheet and bake for 40 minutes at 180°C.

Fragrant spicy chicken will become an impeccable meat dish that will be the “highlight” of the festive table. Don’t be afraid to overdo it with seasonings or marinade – a huge amount of spices is welcome here. Bake the chicken under pressure to make it juicier and enjoy a typical dish of Georgian cuisine without leaving your home.

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Chicken tabaka in the oven

An ordinary, but very tasty festive dish! Chicken tabaka will certainly decorate the table for any special event. This is not only a very impressive and beautiful dish to serve, but also very tasty. Chicken meat prepared using this method comes out very tasty and tender with a golden crispy crust on the outside. With all this time, the preparation of this dish requires little time, which also allows us to call the recipe for chicken tobacco suitable for a festive menu.

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Chicken tabaka in the oven

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	280 kcal
Belkov:	17 g
Zhirov:	24 g
Carbohydrates:	0 g
Used:	41 / 59 / 0
H 0 / C 0 / B 0

Production time: 2 hours

Step-by-step production

Step 1:

Let's prepare the ingredients for the tobacco chicken. It is imperative to purchase a chilled chicken carcass, this will guarantee that the product has not been frozen more than once and, accordingly, must be fresh. It is better to use chicken specifically, rather than hen, because chicken meat is already the hardest and least savory. We carefully wash the chicken carcass under running water and dry it with a cardboard towel.

Step 2:

We cut the chicken carcass along the breast along the entire length so that it can be unfolded like a book.

Step 3:

Then we place the carcass on a cutting board and beat it with a kitchen hammer so that it becomes completely flat, but this must be done carefully so as not to destroy the skin.

Step 4:

Prepare the marinade. Pour ground reddish pepper, ground paprika, a pinch of ground coriander, a mixture of peppers into a bowl, add lemon juice, vegetable oil and salt, mix.

Step 5:

Rub the chicken carcass on all sides with this marinade. We leave the chicken alone for an hour, this is enough for it to absorb the spices.

Step 6:

Place the chicken in the pan and fry for 5 minutes on both sides until it is perfectly browned. The top of the chicken must be pressed down with pressure. You can slide a plate under the lid so that it fits tightly to the carcass.

Step 7:

Then transfer the fried chicken to a baking dish. In the oven, the chicken also needs to be baked under pressure. You can place a baking sheet or other fireproof form on the chicken and place a pan of water or other weight on top. Preheat the oven to 210 degrees.

Step 8:

We bake the chicken for about 30 minutes, but you need to focus on the operation of your own oven and the size of the chicken; it may take more time for baking. Chicken tabaka can be served with sauce, fresh vegetables and herbs. Bon appetit!

Everyone in our family loves chicken tabak. Tender, juicy meat with a crispy crust - what could be better for a special occasion or a pleasant home-cooked dinner? Such a dish cannot be called dietary, but it is certainly tasty and solemn.

The marinade with spices makes the meat tender and fragrant; I would recommend that during the marinating period (1 hour is usually enough for me), put the carcass, coated with the marinade, in a bag and wrap it. This way the meat will be better soaked in the marinade and will become even tastier.

Chicken Tabaka in the oven: 4 step-by-step photo recipes

The fragrant Tabaka chicken in the oven will certainly become a favorite option for a hearty lunch or a gala dinner in your family, if you can cook it according to all the rules of Georgian cuisine. Almost all housewives deliberately avoid this dish, because they think that it is difficult and time-consuming. I hasten to dissuade you - everything is simpler than usual. I have selected 4 of your favorite step-by-step recipes with which you literally won’t have any problems. So choose the method you like and you can get started.

The dish also got its unusual name from the Georgians. Tapaka translated from Georgian means a heavy frying pan. It was used to specifically press the carcass during frying so that it would flatten. Then the meat was moderately fried, and the juice was sealed under the crust. In Russia, the word “Tapaka” did not take root very well, so it was changed to “Tabaka”. So both pronunciations are correct, we are talking about the same dish.

Unlike the usual method of making chicken with a load in a frying pan, I suggest making changes and baking the chicken in the oven. When frying over a fire, the meat sometimes comes out dry, and the drumsticks and wings can get completely burnt. There will literally be no such thing when baking. Otherwise, we will stick to the traditional recipe: cut the meat, beat it and marinate in spices. For this you will need garlic (can be fresh or dried), dark and reddish ground peppers, paprika, lemon juice. If you have suneli hops at home, you can also add it, it will add flavor to the chicken.

How to cook Tabaka chicken in the oven

So that the chicken comes out with a golden crispy crust, we will bake it in the oven. Then you literally do not damage the skin, and all the juice remains inside the meat. In order for the chicken to be perfectly saturated with the smell of spices, it must be marinated in seasonings for at least an hour, but the longer you leave it, the better.

small chicken - 700-800 g;
tsp ground paprika;
3 garlic cloves;
a pinch of reddish pepper;
tbsp vegetable oil;
tbsp lemon juice;
salt to taste;
Italian herbs - a pinch;
a bunch of fresh parsley.

Pat the carcass dry with cardboard towels, cut off excess fat in the tail. Make a full cut across the breast and unfold it like a book. Beat the meat with a hammer, having previously wrapped it in cling film so that it does not splash. Don't overdo it as it will easily destroy the skin. Beat longer in places where there is a lot of meat - breast and legs.

In a small bowl, mix the heated vegetable oil with all the listed spices, squeeze the garlic into it, pour in lemon juice, and stir everything well. Rub the carcass with the marinade, place it on a baking sheet and leave to marinate for 1-1.5 hours without putting it in the refrigerator.

Find a heat-resistant deep dish at home, fill it with water and place it on the chicken laid out on a baking sheet. Preheat the oven to 200 degrees, then place a baking sheet inside and bake for 40-50 minutes, without turning over to the other side. During the baking process, the pressure will press, causing the meat to be perfectly cooked, but juicy.

Serve the finished dish hot, pouring over the juice that has collected on the baking sheet. Sprinkle everything with chopped parsley and enjoy. Bon appetit!

In order for the garlic to retain its taste and smell, you need to chop it with a knife.

An old recipe for making Tabaka chicken from the oven

In Georgian villages, the national dish was cooked in an oven, but why not change it to a regular oven? In my opinion, it doesn’t turn out any worse! First, you need to fry the chicken in a frying pan so that the crust becomes a beautiful golden color, and then bring it to readiness in the oven. It will take less than an hour to cook.

carcass weighing up to 700 g;
tbsp vegetable oil;
1.5 tbsp. melted butter;
1.5 tbsp. freshly squeezed lemon juice;
ground dark pepper and 1/2 tsp each salt.

Before cooking, immediately turn on the oven to warm up; it must be perfectly warm. Set the temperature to 180 degrees.

Cut the cooked, washed carcass along the back with scissors. The backbone can be cut out, then the chicken will cook quickly and moderately. Flatten the carcass in one plane and beat with a hammer until soft.

Rub the meat on all sides with black pepper, salt, and sprinkle with lemon juice. Grease a frying pan with melted butter, heat and place the bird breast side down. Place something weighty on top of the carcass: a heavy frying pan, a pot of water, a brick in foil. The weight should press the meat so that it becomes flat. Fry for about 15 minutes on one side, then flip and fry for another 10 minutes.

Place the roast chicken on a baking sheet greased with vegetable oil and place in the oven for 15 minutes. During this period of time, the chicken will be ready, all you have to do is take it out and serve it perfectly to the table. The best accompaniments are adjika and classic Georgian sauces: satsivi, tkemali.

Before squeezing lemon juice from a citrus fruit, keep the fruit slightly in your hands. This will make it soft, and squeezing out the juice will be easy.

How to cook Tabaka chicken in the oven with potatoes

So that you don’t have to prepare the side dish separately, I suggest baking it along with the chicken. The usual combination of potatoes and white meat always comes out delicious and everyone loves it. The indicated amount of ingredients is enough for 4 real servings, so the perfect option for a homemade dinner is ready.

chicken weighing about 1 kg;
potatoes - 500 g;
spices (dried garlic, paprika, dark ground pepper) - 1/2 tsp each;
salt;
big lemon;
tbsp honey;
2 tbsp. olive oil.

Wash the chicken, remove the entrails and blood clots (internal environment of the human and animal body) , if you come across them. Then dry the carcass with towels and make an incision along the breast. Unfold like a book.

Rub the meat with spices thickly on all sides. Mix olive oil separately with honey, freshly squeezed lemon juice and generously coat the chicken skin with the mixture. Place the bird, back up, on a greased baking sheet, and place pressure on it. Place the baking sheet in an oven preheated to 180 degrees.

Video of a step-by-step recipe for Tabaka chicken in the oven

Those who like regular recipes will love the following cooking method. It is very simple, since you only need a small set of ingredients. In order for the skin to be covered with a light brown glossy crust, watery honey is useful. It imparts pleasant sweet notes to the meat and makes it tender. And to maintain juiciness, you can add good soy sauce to the chicken. Watch the video below, every manufacturing step is carefully explained in it.

You can serve anything you like as a side dish for Tabaka chicken. This could be a salad of new vegetables, no matter what kind of cereal (buckwheat, rice, bulgur), baked potatoes or regular mashed potatoes. Since the dish is not only very tasty, but also beautiful, it can be used to decorate any formal table. Your family will go into ecstasy when they see the rosy chicken, and when they try it, they will admire your culinary talents for a long time.

Chicken tabaka in the oven

Ingredients

Chicken carcass – 800 g

Tobacco chicken seasoning – 1/2 pack

Sunflower oil – 40 ml

Garlic – 2 cloves

Butter – 50 g

Table salt - to taste

Green cilantro – 1 bunch for decoration

Bell pepper - optional

Lemon - optional

255 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

It’s impossible not to find out our celebratory dish. Chicken tabaka is actually a talisman of Georgian cuisine since Russian times. The trusty tapaka chicken is cooked in a heavy frying pan with a special press lid. By the way, this is where its second title comes from.

To cook Tabaka chicken in the oven, you will need a small chicken (preferably up to 1 kg), seasoning for Tabaka chicken, sunflower oil, young garlic, butter, table salt and cilantro with bell pepper for serving. Lemon can be used as desired if you like the sour taste of fried chicken.

The chicken is consumed chilled. The carcass is washed in running water and wiped dry. Excess skin is removed from the tail and inside, if any.

Next, an incision is made along the breast. Then the carcass must be perfectly flattened.

Let's cover our workpiece on all sides with cling film.

We will beat off with a hammer at the joints of the bones, also some of the snow-white meat. The shape of the chicken should be as straight as possible.

Now the chicken carcass needs to be well salted and placed in a kneading bowl.

We all know that unseasoned Tabaka chicken is just a fried bird. So let’s prepare the sauce and marinate our chicken in it. Mix the prepared spices with sunflower oil.

Add chopped young garlic to the sauce (it is the most gentle when fried). Mix the dressing with a blender until the garlic is broken up. If desired, you can drizzle lemon juice over the dressing.

Next, the carcass is generously coated on all sides and left for an hour to saturate.

Preheat the oven and the frying pan in it. Three cubes of butter must be quickly melted in a frying pan and our chicken must be moved there, skin side down.

In the absence of a frying pan with a press, we will cover the carcass with a handy device (you can use a heat-resistant plate or a circle from a collapsible baking dish). Place a heavy container of water on top. Why not “tab”? Let's put the system in the oven for 60 minutes. Manufacturing temperature is 180-220 degrees. When frying tobacco chicken in the oven, you need to turn the carcass a couple of times, controlling the heat.

The rich smell of fried tobacco chicken cannot be confused with any other poultry dish. Carefully transfer the golden-brown, baked-crust carcass to a plate and garnish with coriander, bell pepper and lemon slices.

We advise you to include chicken tabaka in the festive menu and serve it as a main roast dish.