Chicken taPaka

Chicken taPaka

Category: Meat dishes

Kitchen: georgian

Ingredients
Chick	2 carcasses
Spices and condiments	3 tbsp. l.
Vegetable oil	3 tbsp. l.
Melted cow butter	2 tbsp. l.
Garlic	5 tooth.

Cooking method

• Tobacco chicken (tapaka chicken, Georgian. წიწილა ტაბაკა "tsitsila tobacco" from the name of the Georgian frying pan in which it is cooked plate ") - a popular dish of Caucasian cuisine. It is a chicken fried with garlic, pepper and spices. The common name of the dish in Armenia is tapakats hav - literally" fried chicken "or" flattened chicken ".
• Probably, all the names go back to the Arabic "tabbaq" and its original meaning "flat", "flat", "crushed" (hence "leaf" (in the sense of "flattened, flat") as the name of the tobacco leaf - the leaf of the plant that was called "Tutun" (cf. Ukr. "Tyutyun"), hence the "tobacco" ..., probably.
• I already wrote "about this" in the story about pea soup, but ..., I repeat ..., an interesting event happened today. I remembered, for some reason, one meal. On one of my trips to the Union on vacation (yes… I mean those times when the Union was still in the yard…), my friends and I went to “Aragvi”. If anyone does not know what it is, I will not explain. I think it’s a useless job to tell what it was in the early eighties.
• So, if you don’t get more detailed, I remembered the local “Aragvi” chickens of tobacco. And so, you know, I wanted to crunch this roasted fragrant bird, which already ... !!! What to do? Remnants of the past damned by modern liberal democrats.
• It was this desire that led me to a shop in one of the villages that are located around our pond. And in the shop there was such a pair of birds. Never imported, but what neither is the usual ... village.
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• True, a detailed examination revealed, that is, a perfect confirmation of the naturalness of the birds, their, so to speak, home origin and the absence of any chemical nasty things was found. What confirmation? Yes, that's it….
• And how to deal with it ... but just everything. We take such a device. Simple and, by the way, very necessary in the household. It costs a penny, but its usefulness and areas of application ... in general, I advise you to buy and use.
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• This time I used it like this. And everything turned out neatly, quickly and efficiently. The skin, however, is slightly cracked, but this is nothing.
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• After that, the chickens must be cut. But not really, but rather a cut. On the breast.
• The carcass seems to unfold. Then you have to work hard and clean everything inside. What is superfluous. All sorts of films there, blood clots and unnecessary veins.
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• Then the carcasses must be well washed and dried. It is best to do this with paper towels.
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• And then the carcasses must be beaten off. But without fanaticism. I didn't have a special hammer, so I took a crush. And so that nothing flies, does not splash, cover the bird with a film. Very convenient for a clean environment.
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• According to the precepts of connoisseurs and the laws of the genre, further chickens must be marinated. Remember what was written there at the beginning? About garlic, peppers and spices…. So let's do the marinade.
• Let's take a few peas of black and allspice, a couple of bay leaves.
• And all these leaves and peas must be crushed. In a mortar. So that it doesn't work out fine. The best thing would be, of course ... but I don't have a mortar here either, so I crushed all these peppers and lavrushka with a crush, and then added salt, ground red paprika, ground black pepper ... also ground, and a spoonful of thyme to this set. It would also be nice to have a coreander, but alas….
• And then mix everything well.This is where a mortar would be needed, which does not exist. Therefore, I again crumpled a little with a crush.
• Garlic. The amount depends on the taste. Chop it finely. I advise you not to press, but to chop.
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• Fill the resulting mixture with vegetable oil. It was possible, of course, to take something tasty - aromatic, but it seemed to me that a simple, sunflower-seed would be better. Without unnecessary aromas to…. In general, I took the most, I repeat, simple and unflavored. Don't pour too much. A maximum of seventy grams.
• We send the garlic in the same bowl. To the rest of the ingredients of the marinade.
• And move everything carefully. Very well. To dissolve the salt. Well, okay, let it not "dissolve", but evenly distributed throughout the marinade. Although, it will settle anyway ... you will have to stir again "before ..."
• And then cover the bowl with a saucer and set aside for an hour. So that all aromas and tastes come together in one line ... marinade.
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• And after an hour, rub the birds with the resulting composition. First, on the one hand.
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• Then rub just as well on the other side. Then I put the birds in a bowl, covered them with a plate, put a load on top and put them in the refrigerator.
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• They stood there for a day ... almost.
• And in the morning ... in the morning I took out the tapa.
• Tapa is such a frying pan. It looks like this ... or something like this. True, some say that a real tapa - it also has a cover with a screw. For better gripping (or pinching?) Of the product lid.
• Just in case. Don't ask where I got it. I don’t remember. I got caught in some selpa.
• And the cover of this tapa matches it. The same cast iron and very heavy. So that, then, fried in tapa to press it. Strong.
• Then we put the tapa together, that is, cover it with a lid and put it on fire. Let it be worth it. It doesn't take long, but it needs to warm up well for twenty minutes.
• Why, ask, warm? Here's a look at the result and ... if anything - do as I do and your cast-iron dishes will be always ready for new achievements. If, of course, the dishes are really really cast iron, and not some Teflon thread that always thinks of us!
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• I wanted to confine myself "on the street" only to prepare tapa for use, but then I decided to fry the chickens over an open fire. True, it is winter outside and although it is not very frosty, the wind is today. And not July, honestly, affectionate. As soon as these fishermen sit on the ice all day. It's cold. But! I decided ... and I will !!! Out of harm.
• We take out a bowl of chickens. Look, what they have become. Pickled, fragrant….
• It seemed to me for some reason that the bird would not completely fit into the tapa, so I cut it ... in half. Not along, of course. Across.
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• The pan has warmed up well. Look, like from ghee ... or rather, how this oil reacted in the pan !!!
• And I added some vegetable oil. Just a spoon, literally, one and a half tablespoons. Even less.
• The oil warmed up slightly, without fanaticism ...
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• ... and then put the bird there.
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• I put the lid on top. Why put it down? Yes, because this is not a lid, but a cast-iron stove ... of course.
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• I cooked for twenty minutes. Why so long? And all for the same reason ... winter outside. And the breeze, though not very frosty, but still. Therefore, even though there is fire from below, there is wind from above. Cold.
• Then he turned the bird over ...
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• And again, put the lid on top, fry for another fifteen minutes.
• You only need to stir a little chicken after about five minutes. His skin is tender, sticks.
• That's all, actually. The marinade turned out to be just what you need. As I said, you could add a bit of corindrum seeds. But, in general, everything turned out very tasty.
• There is only one remark. From my own feelings. You should not take birds weighing more than five hundred grams. Then they will be better fried, crunchier and much tastier.
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• Angela for you at your meal!
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The dish is designed for

6

Time for preparing:

30 minutes

And an artist. And a writer. And the cook! Class!

[Ivanych]

Ivanych, how delicious !!! Bravo!

oh, and delicious !!! we can't live like that ..))) such a frying pan with a lid is wonderful and even with a smoke, it turns out a bird - a feast for the eyes !!!

[Ivanych]

IvanychThank you for such a detailed master class! Here's my word of honor - just the other day my daughter recalled the village grandmother's tapaka chickens (and I have never cooked them like that). Now, with such a recipe, it's a sin not to learn! Just find a suitable frying pan!

if there is no tapa, then an ordinary frying pan and a pair of dumbbells will solve the problem

Ptychku sorry))))
But seriously, it looks very appetizing, and the description is beyond praise! Respect!

[Ivanych]

Ivanych, I read it, as always, with rapture, for which thanks again

And then the carcasses must be beaten off. But without fanaticism.

Surprised that you are not focusing on breaking the main joints - the shoulder and between the lower leg and thigh Don't you think it's necessary?

[Ivanych]

IvanychHow do you know both Georgian and Armenian. Are you by any chance my fellow countryman? Only the Armenians of Tbilisi know both languages.

[Ivanych]

Ivanych, I read it, as always, with rapture, for which thanks again

Surprised that you are not focusing on breaking the main joints - the shoulder and between the lower leg and thigh Don't you think it's necessary?

Why "smash"? Just "beat off", but not split ...

Added Thursday, 22 Dec 2016 12:15 PM

IvanychHow do you know both Georgian and Armenian. Are you by any chance my fellow countryman? Only the Armenians of Tbilisi know both languages.

No, Gayane, Alas. These lines, with titles, are taken from sources.

Stunned

[Ivanych]

All this is awful ... And I remember "Aragvi", and their chicken. “I've been living for a long time!” Said Firs in The Cherry Orchard. And I follow him
And this fried skin of yours, which is in the final photo ... Exactly the same. Smells and images - they never go anywhere, even after many years.
Eh, Ivanych, you know how to break up ...
At the dacha, we had an old "luminium" cover as a cover, and cobblestones (cleanly washed and steamed more than once) were the load. Who always lived in the house, because they had to "stick" the cabbage, and in general, the thing in the household is irreplaceable
Thank you! Pleased once again, and took note of all your tricks.

[Ivanych]

IvanychWell, then you are great. I also had a large flat heavy stone before. Then she threw it out out of stupidity. I will ask the children to be brought from the sea in the summer. I just put a flat plate on top and a stone on top. But I only grease it with red pepper and salt. All other spices burn, especially garlic. We then eat with tkemali. But you fried it right on the street, because it splashes to horror. The kitchen floor has to be washed. Because of this, I fry in the oven on the wire rack. But it tastes much better in a skillet.

[Ivanych]

All this is awful ... And I remember "Aragvi", and their chicken. “I've been living for a long time!” Said Firs in The Cherry Orchard. And I follow him
And this fried skin of yours, which is in the final photo ... Exactly the same. Smells and images - they never go anywhere, even after many years.
Eh, Ivanych, you know how to break up ...
At the dacha, we had an old "luminium" cover as a cover, and cobblestones (cleanly washed and steamed more than once) were the load. Who always lived in the house, because they had to "stick" the cabbage, and in general, the thing in the household is irreplaceable
Thank you! Pleased once again, and took note of all your tricks.

and we used irons. Remember, there were those that warmed up on the gas stove?

Added Thursday, 22 Dec 2016 14:51

IvanychWell, then you are great. I also had a large flat heavy stone before. Then she threw it out out of stupidity. I will ask the children to be brought from the sea in the summer. I just put a flat plate on top and a stone on top. But I only grease it with red pepper and salt. All other spices burn, especially garlic. We then eat with tkemali. But you fried it right on the street, because it splashes to horror. The kitchen floor has to be washed. Because of this, I fry in the oven on the wire rack. But it tastes much better in a skillet.

Garlic is mainly needed for the marinade. Then you can shake it off.

[Ivanych]

Ivanych, my mother still refuses to use an electric iron. Prab-grandmother's "cast iron" lives well in our house today. And they were also "stuck", of course!

[Ivanych]

Ivanych, this is not just a recipe, this is a real culinary poem.
I enjoyed reading and anticipation.
Thank you. I took it to bookmarks.

[Ivanych]

Ivanych, Thank you! I am resting on your recipes, very good style. Full effect of presence. Well, I read how I had lunch.
By the way, don't you write stories by chance, you tell the story so well!
You should definitely write and publish a cookery essay book! (chur, I'm the first in the Khlebopechkin line for the brochure!) We will buy it

Added on Friday 23 Dec 2016 11:01 AM

I cook tapaka chicken, I have difficulties in purchasing a small specimen. I press down with a weight or a three-liter saucepan of water.

[Bast1nda]

Bast1nda,Song*, Thank you for your kind words. Something has been written about the "hassle". But I don't plan on culinary ... It is troublesome ...