Chicken tabaka () or chicken tapaka () is a traditional GeorgianAlbala, Ken. Food Cultures of the World Encyclopedia, Volume 1, p. 125Encyclopaedia of Contemporary Russian, Smorodinskaya, Karen Evans-Romaine, Helena Goscilo, p. 380Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 102 dish of a pan-fried chicken which is also popular in other Caucasian cuisines. (in Russian) It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.
The chicken is fried in a traditional frying pan called tapa ().MacVeigh, Jeremy (2008) International Cuisine, p. 221. Cengage Learning. Google Books. Retrieved 16 October 2013. 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.
See also List of chicken dishes Chicken as food
References