์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Georgian Chicken Tabaka
A classic Georgian dish of a whole flattened chicken, pan-fried until the skin is incredibly crispy and the meat is juicy. It's typically seasoned with garlic and spices.
๐ง ์ฌ๋ฃ
- 1 kg Whole chicken(about 1-1.2 kg, butterflied and flattened)
- 6 cloves Garlic(minced)
- 2 tbsp Butter(melted)
- 2 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Coriander powder
- 0.25 tsp Red pepper flakes(optional, for a little heat)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the chicken: Place the butterflied chicken breast-side down. Using a sharp knife or kitchen shears, cut along one side of the backbone and remove it. Then, cut along the other side of the backbone and remove it completely. Open the chicken and press down firmly on the breastbone to flatten it. You can also score the thigh and drumstick joints to help it cook evenly.
๐ก ์ ๋ฌธ๊ฐ ํ: Ask your butcher to butterfly the chicken if you're not comfortable doing it yourself. - 2
Season the chicken: In a small bowl, mix minced garlic, melted butter, olive oil, salt, black pepper, coriander powder, and red pepper flakes (if using). Rub this mixture all over the chicken, ensuring it gets under the skin where possible.
โฑ๏ธ 5 minutes - 3
Marinate (optional): For deeper flavor, let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
โฑ๏ธ 30 minutes - 4
Cook the chicken: Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Place the chicken skin-side down in the hot skillet. Place a heavy object on top of the chicken (like a foil-wrapped brick or a smaller, heavy pan) to ensure it stays flat and makes good contact with the skillet.
โฑ๏ธ 15 minutes - 5
Reduce heat to medium-low and continue cooking for about 15-20 minutes, or until the skin is deeply golden brown and crispy. Carefully flip the chicken.
โฑ๏ธ 20 minutes - 6
Cook the other side: Continue cooking for another 15-20 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165ยฐF (74ยฐC) in the thickest part of the thigh.
โฑ๏ธ 20 minutes๐ก ์ ๋ฌธ๊ฐ ํ: If the skin starts to brown too quickly, reduce the heat further. - 7
Rest and serve: Remove the chicken from the skillet and let it rest for 5-10 minutes before carving and serving.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a cast-iron skillet is highly recommended for even heat distribution and crispy skin.
- โDon't overcrowd the pan; cook one chicken at a time if necessary.
- โEnsure the chicken is well-flattened for even cooking.
- โServe with a side of Georgian tkemali sauce or a simple garlic-yogurt dip.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of dried fenugreek (utskho suneli) to the spice rub for a more authentic Georgian flavor.
- Serve with a side of roasted potatoes or a fresh Georgian salad.