Georgian cuisine is a duet of intoxicating aromas and elegant taste, seasoned with notes of cordiality and hospitality. The culinary tradition of Georgia is replete with a lot of delicious dishes, but the favorite food of the people of the sunny country is tobacco chicken. Tobacco chicken recipe is a national dish of picturesque Georgia. It is a tender chicken carcass seasoned with fragrant garlic and spices.
We lay the chicken carcass on a cutting board with the skin up, then with a strong pressure with the palm of our hand on the joints and protruding parts. In this way we try to crush the bones, giving the bird a flatter shape. Some chefs use a chopstick, but it's best not to. It will damage the delicate fibers of the meat, and this can ruin the quality and overall taste of the dish.
At the next stage, we prepare a fragrant marinade. We crush the selected spices in a mortar, add spicy herbs (basil, thyme or rosemary). In a separate bowl, mix salt and a few chopped cloves of garlic, add a little sunflower oil. The result is a thick assortment, very similar to Georgian adjika. Thoroughly coat the bird with the prepared composition, leave to marinate for an hour.
Cooked tobacco chickens are attractive and appetizingly crispy. Caucasian housewives lay them out in a pile, layering each carcass with fragrant herbs. If you add delicate thin cakes or wonderful pies to this meal, it will be extremely difficult to leave such a table!
In order for the dish to captivate both guests and households, chefs advise housewives to buy a chicken weighing 500-800 g (no more) and beat it very carefully so as not to damage the meat.
Do not spare spices and marinate the meat longer. Experienced housewives marinate the chicken in the evening and leave it overnight. Before cooking, press down the chicken with oppression - a container of water, a weight, a stone.
Use a cast-iron skillet, if there is none, arm yourself with dishes with a thick bottom, otherwise the meat will burn. When frying, it is recommended to add to the pan not only vegetable oil, but also butter (in a ratio of 50/50).