|chicken carcass — 1 piece|
|melted butter — 2 tablespoons|
|sunflower oil — 25 grams|
|garlic — 5 cloves|
|pomegranate juice — 3 tablespoons|
|mashed tomatoes — 250 ml|
|spicy adjika — 1 spoon|
|hops-suneli — a teaspoon|
|coriander greens — for decoration|
|ground paprika — 1 spoon|
|chili pepper — half a teaspoon|
|pepper and salt — to taste|
Everyone has heard about tapaka chicken — it is a delicious and unusual dish in which the chicken is flattened, beaten off and well flavored with spices. Therefore, it turns out an incredibly tender, juicy and spicy dish. From od
How to cook Chicken tapaka — a delicate flavor of Caucasian cuisine
Tapaka chicken is perfect for a family dinner. Tender meat with the aroma of Caucasian spices will make it desirable at the festive table.
The chicken carcass is cut along the breast bone (do not touch the spine). We remove the tail and excess fat. We straighten the chicken and beat it through a cellophane bag.
On each side, pepper, salt, pour pomegranate juice and sunflower oil. Gently rub the spices into the flesh of the chicken. Leave to marinate for half an hour in the refrigerator.
Pour the mashed tomatoes into a deep bowl. Add adjika, crushed garlic, paprika and other remaining spices. Finely chop the cilantro and also add it to the sauce. You can replace it with parsley leaves. The sauce for poultry meat is ready.
Let’s go back to the bird… Heat the frying pan over medium heat, line the parchment paper and grease it with melted butter. We put the chicken, cover it with a flat lid of a smaller diameter, or with a plate. And we place the cargo on top — a liter jar with water will do. Fry until golden brown.
After 12-15 minutes, open, turn the chicken over and cover it again with a lid under the oppression. Leave for another 10 minutes to fry on medium heat. Chicken meat is young and cooked quickly. We put the finished tapaka chicken on a plate.