Chicken tabaka

Chicken tabaka

Place of origin	Georgia
Region or state	Caucasus, Eastern Europe, Central Asia
Media: Chicken tabaka

Chicken tabaka (Georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (Georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional Georgian^[1][2][3] dish of a pan-fried chicken which is also popular in other Caucasian cuisines.^[4] It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.^[3]

The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა).^[2][3][5] For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used.

Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.^[2][3]

• 
  Weighing down the chicken on the pan
• 
  Chicken tapaka with hazelnut sauce

See also

• List of chicken dishes
• Chicken as food

References

1. Albala, Ken. Food Cultures of the World Encyclopedia, Volume 1, p. 125
2. Encyclopaedia of Contemporary Russian, Smorodinskaya, Karen Evans-Romaine, Helena Goscilo, p. 380
3. Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 102
4. С.А. Арутюнов; Г.А. Сергеева; В.П. Кобычев (1995). Народы Кавказа. Материальная культура: пища и жилище. p. 66. (in Russian)
5. MacVeigh, Jeremy (2008) International Cuisine, p. 221. Cengage Learning. Google Books. Retrieved 16 October 2013.