Chicken Tabaka (Chkmeruli)

Chicken Tabaka (Chkmeruli)

50 min
Medium
1 serv.
367 g / 1 serv.

Rating

Average rating:—

Description

Classic Georgian dish — crispy chicken simmered in a creamy garlic sauce with adjika

  1. Cut the chicken along the breastbone, flatten it and lightly pound to make it even
  2. Rub the chicken with salt, pepper, adjika and mustard on all sides
  3. Melt butter in a large skillet over medium heat
  4. Place the chicken skin-side down, cover with a heavy lid or press (e.g., a pot with water)
  5. Fry under pressure for 10-12 minutes until golden crust forms, then flip and fry for another 10-12 minutes
  6. Meanwhile, finely chop the garlic and half of the parsley
  7. Remove the chicken from the skillet, add cream, garlic and parsley to the remaining fat
  8. Bring the sauce to a boil and simmer for 2-3 minutes until slightly thickened
  9. Return the chicken to the skillet with the sauce, cover and simmer for 3-5 minutes over low heat
  10. Before serving, sprinkle with chopped cilantro and crushed walnuts
749
204 kcal / 100 g
kcal
51.9 g
14.1 g / 100 g
Protein
8.5 g
2.3 g / 100 g
Carbohydrates
57.2 g
15.6 g / 100 g
Fats