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Chicken Tabaka (Tapaka)
A classic whole-chicken dish pan-fried under a press until crispy, seasoned with garlic and spices.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Take the whole bird and rinse it under cold running water. Next, use a sharp knife to cut it down the length of the breastbone. Open it up with your hands so the chicken lies flat on its back.
To ensure the chicken lies as flat as possible against the bottom of the skillet, pound it gently with a meat mallet.
Simply season the bird with salt on both sides, rub with finely minced garlic, and place it into a hot skillet with a mix of vegetable and clarified butter.
Sear the chicken over medium-high heat for 5-7 minutes until the skin crisps up and turns golden brown.
Reduce the heat to low, cover the chicken with an inverted flat plate, and weight it down with a heavy press (such as a pot filled with water). Cook for about 20-30 minutes.
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