Tsitsila tabaka (flattened, crisp-roasted chicken with garlic sauce)

Tabaka gets its name from the wide, heavy lidded pan (tapa) it's pressed and fried in. The flattened chicken's skin becomes evenly crisp, while the meat stays juicy.

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Method

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1. Split the chicken in half along the backbone (not through the breastbone), open it out flat, and flatten it evenly, skin-side up, with your palm or the flat side of a meat mallet.
2. Rub both sides with salt, pepper and coriander seed.
3. Heat the oil and butter in a wide, heavy pan, and lay the chicken in skin-side down.
4. Cover with parchment paper, and press down with a heavy weight (a pot filled with water, or a lid). Cook over medium heat for 15 minutes, until the skin is deep golden brown and crisp. ⏱ Timer: 15 min
5. Flip, press down again, and cook for a further 12-15 minutes, until cooked through. ⏱ Timer: 12 min
6. Crush the garlic to a paste with a pinch of salt, and mix with the water. Pour it over the served chicken, or offer it alongside with tkemali.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• A poussin or small chicken works best, so it cooks through evenly.
• The garlic sauce (niortskali) is very strong: only a little is needed.

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