Tsitsila Tapaka🇬🇪 წიწილა ტაფაკა🇬🇪

レシピ

材料・調味料 (8 人分)

作り方

1: A whole chicken preparation:
Remove the last phalanx of wings. Large chicken and broilers will not fit.

For frying we use melted butter, because with whole plain butter chicken will get burned.

Cut the chicken, turn it upside down and pressing with hand (at the wrist) with force click on the ridge, then you will hear the crunch.

In fact, the strong force and it is not necessary, so little effort to pin down.

Remove an excess of fat and skin.

2: Under the wings make an incision about 2cm in length. It is necessary to ensure that this area is fried together with the rest of chicken (the thickest part).

Then beat the chicken with a hummer, trying to get a flattened horizontal shape. That the chicken was the most evenly flat. No need to knock hard in order not to damage the skin or crush the bone completely. Mostly work out on the joints especially around the legs and wings, as well as the thickest part of the breast.

3: Marinate chicken:
Add 1tbs of veg oil, peppers, half of garlic minced, salt and squeeze half a lemon. Leave to marinate for at least 2hours.

4: Dressing:
Finely chop two cloves of garlic, fresh coriander, add salt and pour 100ml hot bouillon. Set aside.

5: Before you start frying dry well the chicken.

Spread on a preheated pan melted butter (only the liquid yellow part of it), put the chicken and set a press on the top (for example use 3l casserole filled with hot water). Fry over the medium intensive heat, but not in maximum.

First fried chicken skin side, and then from the bone side. It takes 15min on each side.
When ready make a test with the juice (has to be transparent not containing blood and the pulp soft).
Serve chicken hot with prepared garlic dressing.