Dieses georgische Hühnchengericht wird garantiert zum neuen Lieblingsgericht der Familie! Es ist einfach zuzubereiten und schmeckt dank der Knoblauchsauce sehr gut. Servieren Sie es mit Reis oder Kartoffeln und einer Gemüsebeilage für eine komplette Mahlzeit. Sie werden die knusprige Hühnerhaut und das saftige, zarte Fleisch lieben. Probieren Sie unser Hühnchen-Tabaka-Rezept und vergessen Sie nicht, unsere anderen authentischen georgischen Rezepte auszuprobieren.
Georgische Gewürze kaufen - Suneli Valley
Wenn Sie auf der Suche nach authentischen Aromen aus Georgien sind, ist Suneli Valley der perfekte Ort zum Einkaufen. Wir führen Adjika, Utskho Suneli und eine Vielzahl anderer Gewürzmischungen, sodass Sie alle Ihre Lieblingsgerichte aus Georgien zu Hause zubereiten können. Kaufen Sie noch heute in unserem georgischen Online-Lebensmittelgeschäft ein und holen Sie sich alles, was Sie brauchen, um köstliche, authentische georgische Gerichte zuzubereiten.
Looking for a delicious, easy-to-make poultry dish, look no further than chicken tabaka! This popular Georgian dish is made by frying chicken with a blend of herbs and spices in a large skillet or pan Typically Chicken tabaka is served with rice, potatoes, or vegetables. When it is properly prepared, the chicken should be crispy on the outside, while retaining its tenderness and moistness on the inside.
Use a sharp knife or kitchen shears to slice the chicken down the center of the breastbone. Open the chicken and lay it flat, skin-side up.
Cover the chicken with parchment paper or plastic wrap. Use a meat mallet or rolling pin to lightly pound the chicken to flatten it evenly.
Season both sides of the chicken generously with salt and the dry spices (Adjika and Utskho Suneli).
Cooking the Chicken
Heat a generous drizzle of oil in a large cast-iron or heavy-bottomed skillet over medium-low heat.
Once the pan is hot, place the chicken skin-side up in the skillet. Use a clean, heavy object (like a second cast-iron skillet or a sheet pan topped with a large pot) to weigh down the chicken.
Cook the chicken for 25 minutes, maintaining a medium-low heat. After 25 minutes, flip the chicken so that it is skin-side down, and continue to cook for another 25-30 minutes.
Making Garlic Sauce:
While the chicken is resting, prepare the garlic sauce. In the same skillet, add another drizzle of oil and heat over medium heat.
Add the minced garlic and sauté for 2-3 minutes until aromatic but not browned.
Add 1/2 cup of water to the pan, scraping off all the delicious bits from the bottom. Allow the sauce to simmer and reduce for another 3-4 minutes. Turn off the heat and stir in the chopped cilantro. Season with salt to taste.
Spoon the garlic sauce over the rested chicken just before serving, or serve the sauce on the side for dipping.
Dear Sirs:
Recently, I bought your 4-pak of Georgian seasonings that was on sale, the 2 Sunelis, Svaneti Salt & Imeretian. I used them with chicken, bean soup, lamb stew & tomato sauce. I cook Mediterranean style but this time, I substituted your Georgian seasonings for my usual ones. Wonderful results--almost as if stumbling onto a new form of cooking--I call it "MediCauc". Very rich, satisfying results, with guests saying that it is hard to place where the taste comes from, but don't stop!! A few YouTube videos to Georgia assisted me, as well. Please remain here in the USA forever--I'm always with you!! Jim W. Las Vegas.
It has excellent flavor and is very fresh. It has a vibrant green color and a divine aroma. It is better than another company's Khmely Suneli I have ordered.
