CHICKEN TOBACCO IN THE OVEN, IN THE PAN: RECIPES WITH PHOTOS

Chicken tobacco - is poultry meat, fried in a special heavy pan under the yoke. The name of this Georgian delicacy is associated with the method of its preparation. During the cooking process, the chicken flattens out and becomes flatter. In Arabic, the term "flattened out" is denoted by the word "tabbaq".

The dish is cooked very quickly, and the meat is tender and juicy. Fragrant chicken, rubbed with garlic and spices, with a thin and crisp crust leaves no one indifferent.

Chicken and pickle preparation

To prepare chicken tobacco, you need a young chicken weighing no more than 800 grams and a special cast-iron pan with tapas. Before frying, according to the Caucasian tradition, meat is rubbed only with salt and black pepper. But you can deviate from the classic recipe and use any fragrant spices and spices.

Since this dish belongs to Georgian cuisine, it should be served with fragrant sauces, adjika, greens, and fresh vegetables.

Preparing meat is easy. It should be well washed both outside and inside, cut along the breast and flatten. After that, the inside of the carcass is slightly beaten off with a kitchen hammer, rubbed with salt, pepper and spices to taste. As a result of this preparation, the chicken becomes flat and comfortable for frying under the yoke.

Sometimes chickens are pickled in lemon juice or in kefir. The most common spices used are garlic, thyme, cilantro, red pepper, basil. How much time to pickle, everyone decides for himself. According to the rules of the classic recipe - at least 10 hours. But most cost 1-2 hours.

If the chicken is marinated for a long time and according to all the rules, then it is spread on a pan with hot oil and fried on both sides until golden brown. If the meat is marinated quickly, then it is spread on a preheated pan with a small amount of water, in which butter is melted.

In this case, the jelly released from the skin after an hour of cooking on low heat under the pressure forms the same ruddy crust.

Top 5 Cooking Recipes

There are several ways to cook chicken, we consider the most interesting of them.

Classic option

There are several ways to cook chicken, this is one of the classic options. Chicken rubbed with garlic and spices, pickled, and then fried in butter.

The calorie content of a dish per 100 g is 196 kcal, the cooking time is 120 minutes.

Ingredients:

1 small chicken;
a piece (30-40 g) of butter.

Marinade:

1 small lemon (juice);
ground black pepper;
4 garlic cloves;
salt;
hops-suneli (desirable).

Cooking method:

Cut the chicken along the abdomen and flatten. Bounce on both sides with a kitchen mallet.
Prepare marinade: squeeze lemon juice, squeeze garlic and mix with salt, hops-suneli and black pepper.
Whole chicken thoroughly rub the marinade and let it brew for one hour.
Melt the butter in a pan, place the chicken on its back and set the load. For example, cover the chicken with an inverted lid from the pan, and put a container of water on top.
Fry on each side depending on the weight of the chicken from 10-12 to 15-18 minutes.

Chicken tobacco with ghee

The caloric content of a dish per 100 g is 357 kcal, cooking time - 1 hour.

Ingredients:

ghee - 2 tablespoons;
chicken - 1 piece;
garlic - 1 head;
sea salt to taste;
ground black pepper - to taste.

Cooking Instructions:

We take the gutted young chicken and make an incision along the abdomen so that the carcass takes on a flat shape. Salt, pepper on both sides. In Georgia, chicken is fried on a ketsi or on a grate over an open fire, but any sufficiently wide pan with a thick bottom will do for us.
Heat oil in a pan. If not melted, you can take the cream and add a little sunflower. It is believed that baked is better for frying. In Georgia, this oil is in every home.
Put the chicken in the pan and press down so that it fits snugly to the bottom of the pan. Fry on medium heat for 15-20 minutes until golden brown appears, then turn over and continue frying for about another 15-20 minutes. To check if the chicken is ready, you have to pierce it with a knife or fork - if it comes from clear juice, then it is ready. It is very important not to overcook here, so that the chicken does not turn out as dry as chips.
Chicken tobacco is usually eaten with garlic. But the big mistake of novice chefs is that they rub garlic on chicken before frying, and in the end the bird tastes bitter. It is more correct to pour garlic water over the finished chicken. Some wonderful reaction occurs, it turns out very tasty. Or you can just rub the finished chicken with crushed garlic.

The Imereti variant is to serve chicken with shredded blackberries mixed with cilantro and crushed garlic. There you can add unripe grapes. Another chicken is eaten with bazhi or tkemali. They eat, of course, with their hands.

Garlic Chicken

Caloric content - 200 kcal / 100 g, time - 40 minutes.

Ingredients:

salt - to taste;
chicken - 500 g;
ground white pepper - to taste;
lemon - 1 piece;
dill - to taste;
garlic - 4 cloves.

Cooking:

Chicken carcass cut along the sternum.
We spread on a cutting board with a layer, cut the wings to the first phalanx and clean the inside of the giblets inside.
Carefully and evenly beat the whole chicken.
On both sides we rub with salt and white pepper (it is undesirable with black pepper - it will burn during frying).
We fry in a well heated pan in vegetable oil, under a press weighing 3-5 kg (a special press cover or a surface on which something heavy is placed on top). We fry first from the side of the back until golden brown, then turn over and fry the other side.
Served with a slice of lemon and fragrant garlic sauce (a mixture of vegetable oil, finely chopped dill and squeezed garlic).

Juicy dish in the sleeve

Caloric content - 200 kcal / 100 g, time - 90 minutes.

Ingredients:

garlic - 1 head;
chicken - 1 piece;
sea salt to taste;
ground black pepper - to taste.

Cooking:

Cut the chicken all the way along the breast and puncture it thoroughly with a fork, especially the hips and breast. Rub the carcass with garlic, salt and pepper.
Put the chicken in the sleeve, secure with a clip. Place the bag in a baking dish and pierce with a fork in several places.
Bake on the lower level of the oven preheated to 180 degrees for 1 hour and 20 minutes.

Chicken marinated in hot spices with vegetables

Calories - 120 kcal per 100 g, cooking time - 1 hour.

Ingredients:

garlic - 5 cloves;
chicken - 4 pieces;
ginger root - ½ pieces;
tomato worms - 16 pieces;
zucchini - 1 piece;
eggplants - 1 piece;
sweet pepper - 1 piece;
chili pepper - 4 pieces;
olive oil - 60 ml;
cilantro - 15 g;
vegetable oil - 150 ml;
ground cumin (zira) - 4 tsp;
ground cayenne pepper - 4 tsp;
ground black pepper - to taste;
salt - to taste;
fresh pepper to taste.

Cooking:

Cut off excess fat from chickens, trim the neck and cut the carcasses in half along the spine with scissors - the breasts must remain whole and covered with skin so that the meat does not dry out during frying.
Peel four slices of garlic, cut the skin off the ginger, grate everything very finely - until the consistency of the gruel. Add black and cayenne pepper, cumin, 100 ml of vegetable oil, mix everything.
Grate the mixture of chickens, put them in a deep bowl with breasts down and leave to stand at room temperature for a couple of hours (and if time permits, then put them in the refrigerator for six hours).
From the heart of the pepper to remove well. Cut pepper, eggplant and zucchini into large cubes about 2 cm in size.
Put the vegetables on a baking sheet or in a baking dish in a single layer, sprinkle with olive oil and put in an oven heated to 220 degrees for seven or eight minutes.
Remove the vegetables from the oven, stir so that they are saturated with butter and juice, add the cherry tomatoes cut in half and sprinkle all the finely chopped cilantro leaves and a clove of garlic. Add salt and pepper to taste.
Roast chickens on the sko-rode grill with vegetable oil for twenty-five minutes until golden brown, occasionally turning over.

Serve with baked vegetables, and use grilled chili peppers as decoration.

Some useful tips

The following tips will help you make the dish more juicy and tasty:

If there is no chicken, then you can replace it with a small chicken, but it should be longer marinated and cook longer.
The smaller the chicken, the tastier the meat. The most tender are carcasses up to 500 grams.
Tobacco chickens are cooked only in butter or ghee.
In the process of cooking chickens are not watered with sauces. This is the secret of crispy and fragrant peels. Sauces are served to the table.
If instead of a lid-oppression you have a container with water, it is better to use hot water so that there is no temperature difference during cooking.
If you want to add a garlic flavor to the dish, then pour the carcass with the garlic dressing after cooking.
First, we incise the joints in those places where the chicken is always the worst fried.
Herbs for pickling is better to use fresh. If you sprinkle dry, then they can not be removed, and they will burn.
At the end of frying, we add some water. She softens the chicken.

As you can see, cooking chicken is not as difficult as it seems at first glance, while adhering to the above tips will allow you to make a really tasty dish.