Chicken with garlic pepper and spices Correctly call "Chicken tapaka" - a common dish that came to us from Transcaucasia. It differs in a special way of cooking, in which the chicken is roasted with garlic in a special frying pan with a screw press called tapaka, where the name of the dish came from. First the carcass is unfolded and flattened. Now it is very difficult to find a suitable chicken - modern chickens at poultry farms are fattened by new technologies and grow to the size of an adult chicken. They differ in taste. I remember what a delusion was the cyanotic chicken-tobacco in Soviet times! He easily fried until the crunch and just melted in his mouth ... nevertheless, try it!
Ingredients:- Chicken 1500g
- Sunflower refined oil 60 ml
- Garlic 6 denticles
- Pepper black ground 2 pinch
- Salt extra 10 g
- Step 1 To prepare the dish you need to take a carcass of chicken, garlic, vegetable oil for roasting, pepper black ground and salt.
- Step 2 Rinse the chicken, drain and spread it over the abdomen in half.
- Step 3 The carcass is spread and well repelled from both sides.
- Step 4 Grate the chicken thoroughly with a mixture of salt, garlic and black pepper. You can stuff the thickest places with thin slices of garlic.
- Step 5 Put the chicken on the heated frying pan and butter, bending the wings and legs.
- Step 6 Now we need the load. Since I do not have a special tapaka frying pan, I always use an ordinary pan of water instead of a press. The main thing is that the weight is not easy, the proportions to the weight somewhere in the range of 1: 3. Reduce the heat of the plate and fry in this way for 20 minutes on one side, turn over and fry 20 minutes on the other side.
- Step 7 Check the readiness of the chicken - in the thickest place the knife enters freely, the secret juice is transparent. Spread the chicken on a dish and call everyone to the table!