Usuba
Chicken Tabaka with Ajapsandali
A Georgian dish of chicken pressed and fried under a weight with garlic and vegetable stew. The chicken turns out crispy on the outside and juicy on the inside, while the adjapsandali is aromatic and rich.
- Total
- 45 min
- Standard serving
- 798.5 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the Cornish hen along the breast, place it on a cutting board and lightly pound it so that it lies flat.
Rub with salt, black pepper, paprika and khmeli-suneli.
Slice the garlic into thin slices and arrange it around the chicken on all sides, rubbing it between the muscles.
- 2
Step 2
Heat a pan over high heat, pour in vegetable oil.
Place the chicken skin side down, cover with a lid and press down with a weight (a stone or a heavy skillet).
Fry for 7–10 minutes until golden brown, then flip and fry for another 7–10 minutes under press.
- 3
Step 3
While the chicken is frying, peel the potatoes and cut them into medium-sized cubes.
Chop the onion into medium-sized cubes.
Heat the oil in a separate pan, add the potatoes and onions, stir over medium heat.
- 4
Step 4
Cut the eggplants into medium-sized pieces.
Heat the oil in the third pan, add the eggplants and fry until soft.
Chop the tomatoes into pieces and add to the eggplants, quickly fry together.
- 5
Step 5
When the potatoes with onions become soft, mix them with eggplants and tomatoes.
Finely chop the garlic and add it to the vegetable stew.
Chop fresh herbs (cilantro, parsley, marjoram) and mix with vegetables. Season with salt and pepper to taste.
- 6
Step 6
Serve hot chicken tabaka with adjapsandali.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
