Every nation has dishes that can be called a hallmark of their national cuisine. For Ukrainians, these are dumplings and a piglet with horseradish, for Moldavians - mamalyga and deputy, for Russians - cabbage soup and dumplings. And among the peoples of the Caucasus, in particular among Georgians, the most famous is considered to be food under a strange, even ridiculous name - “chicken of tobacco”.
"Tobacco" or "tapaka" - how right?
Yes, yes, and this question is not accidental! Why - now you will understand. It has long been prepared to smoke tobacco in a pan, but not simple, but special, special. It is called in Georgian “tapa”. This is a deep thick-walled vessel that warms up well and evenly from all sides, and it is designed specifically for heat treatment of the whole bird carcass. Therefore, the name of the dish in translation from the Caucasian languages does not sound “chicken of tobacco in a pan”, but “tapak chicken”, that is, “fried in tapa”. However, either not understanding, or not hearing, or to adapt someone else’s speech to their own language, they began to call this excellent dish the way it is known all over the world. And in any restaurant menu, in the assortment of cafes, bars, canteens, it is written only like this: "Chicken tobacco in a pan."
Tapa
As we have already found out, this is a kind of pan. Initially, they were stone, Then, naturally, the Georgians began to use cast-iron. In heavy tapas, the bottom is cast with a ribbed surface so that the meat does not stick and does not burn. The dimensions of the dish are such that not only chicken in the pan can be cooked in it, but also a large chicken, duck, goose. In national traditions, it was customary to make the roast to the table right in the utensil in which it was fried. Attached to the tap and a massive heavy cover. She had to firmly press the meat to the bottom so that it was well-fried. Of course, such devices can be found only in professional kitchens, but not in modern housewives. However, the dish itself - the famous "chicken in the pan" - enjoys in our time no less fame and popularity than a hundred or two hundred years ago!
Poultry preparation
Not only dishes, but also poultry must be prepared in a special way so that the dish turns out exactly the way it is made in the Caucasus. Therefore, before telling how to roast “chicken tobacco”, I must say a few words about the preliminary stage.
The carcass should be cleaned, legs and a head with a neck, insides removed. Next, it needs to be cut along the sternum. After all, in a pan, the chicken should lie flat. Also, cuts should be made in the skin to tuck the tips of the wings and legs: they should not rise during frying.
Nuances
In Georgia, “tobacco chicken” (a classic recipe) is a semi-finished product for the further preparation of national meat dishes. Therefore, before putting it in a frying pan, the bird is simply well salted and rubbed with pepper. Then they put it in a tapa with hot oil, cover it tightly with a lid (if you don’t have one, take a deep plate and cover it with a load on top). And on medium heat they are first fried on one side until a brownish crust appears, then they are turned over to the other. If it is prepared as an independent dish, “chicken of tobacco,” the classic recipe recommends using seasonings: marjoram, cilantro, suneli hops, basil, etc.
"Chicken tobacco" ordinary
If you decide to bring this dish to the table with a side dish, then you will need: poultry carcass, 3-4 tablespoons of ghee, salt to taste, 0.5 tablespoons of tea, ground red pepper. Your future chicken chicken (recipe in a pan) should be chopped, cut along the breast. With a wooden mallet, slightly beat off his back and joints. Tuck the tips of the wings and legs. Rub the skin with salt and pepper. Melt the butter in a frying pan, put the chicken upside down, cover and put the oppression on the lid. Make the fire moderate. Fry for about 30-40 minutes. Check readiness as follows: insert a fork or a wooden skewer into the meat. If you enter easily, and the juice stands out transparent, consider that the chicken chicken (recipe in a pan) is ready. If the meat is harsh or the juice is pinkish, let it stand on fire for a couple of minutes. Then transfer the bird to a flat dish (whole or divided into portions), sprinkle with herbs. Nearby lay sprigs of parsley and celery, fresh cucumbers and tomatoes, radishes, young onions and garlic with feathers. Or grate black radish, add a little salt, drizzle with vinegar, season with vegetable oil and serve. As a side dish, boiled rice or fried potatoes is suitable. You can and mashed potatoes.
"Chicken tobacco" with vegetables (borani)
Cooking chicken in a frying pan according to Georgian recipes is often combined with stewing vegetables. This dish is called borani. As a vegetable component, spinach, legumes, and eggplant are taken. We offer you an example of such a dish. Required: 1 carcass of a bird, 10 medium blue, 7-8 bulbs, 100-150 g of vegetable oil, crushed cilantro and basil (2 tablespoons each), a pinch of mint, saffron, cinnamon, about 2 teaspoons of salt. The basic recipe for making chicken is known to you. But about eggplant should be said separately. First remove the peel from them. Cut peeled vegetables in circles (thin) with salt to leave bitterness. Leave them like that for 10 minutes, then wring them out (not only bitterness will go away, but also excess salt). Chop the onion rings, put it in warmed oil, add the eggplant, fry well with fresh herbs. When the vegetables and meat are ready, do this: put half of the little blue ones on the bottom of the plate, then the chicken, divided into portions, and the eggplant again on top. Sprinkle with saffron and cinnamon. Amazingly delicious! Serve with crushed garlic or tomato sauce.
Crispy Tobacco Chicken
The main charm of fried dishes is in an amazing crust, deliciously crunching on the teeth. How to roast a “chicken of tobacco” so that it is really golden brown, and not charred? The recipe is this: carcass cut and prepare, give a flat shape. Salt, grate the sliced garlic cloves (for smell), and then generously coat the outside and inside with sour cream or mayonnaise. Put in hot fat (butter), cover with a load and fry, turn over on time, until fully cooked. You will be pleasantly surprised by the result. Serve traditional tkemali or garlic-nut sauce with meat. Ketchup will do. Put the chicken on a plate covered with lettuce leaves. You can immediately divide into portions. Alternatively, sprinkle with crushed garlic and sprinkle with pomegranate juice. Spread the pomegranate seeds (and more) on the meat and around on the salad. When you arrange portions on plates, be sure to put a little of them and them. Thus, you emphasize the pleasant taste of fried meat.
"Chicken tobacco" with giblets
What's new for you in cooking this dish? You have already learned the basic techniques. Just when you begin to put a beaten up bird carcass into the pan, put the neck, legs, liver, stomach, heart around it as well. Offal just add salt and pepper, and grate the chicken with turmeric, also add salt, seasoning, making the meat sharp enough. Fry, firmly pressing the carcass to the bottom. When you turn over, turn over the remaining components of the dish. Make the fire small so that the liver does not burn. Cooking time - 45-55 minutes. Sprinkle with chopped herbs when serving.