Chicken tabaka

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

Georgian cuisine ქართული სამზარეულო
Dishes & sauces Georgian bread Georgian cheese Abkhazian cheese Ajapsandali Badrijani Chakapuli Chakhokhbili Chanakhi Chashushuli Chicken tabaka Chikhirtma Chkmeruli Churchkhela Gozinaki Ispanakhi Matsvnit Khachapuri Kharcho Khashi Khinkali Kubdari Kuchmachi Kupati Lobiani Lobio Matsoni Mchadi Mujuji Pelamushi Pkhali Satsivi Shotis puri Sulguni Tolma Tklapi Tonis puri sauces: Ajika Satsebeli Tkemali
Wines & drinks Georgian wine Akhasheni Alazani Aleksandrouli Badagoni Barakoni Chinuri Khvanchkara Kindzmarauli Mtevandidi Mtsvane Mujuretuli Mukuzani Rkatsiteli Saperavi Tavkveri Tsinandali Tsolikouri Tvishi Usakhelauri Vazisubani other drinks: Borjomi Chacha Eristoff Lagidze water Nabeglavi Sairme Tarkhuna
Other Kvevri Kantsi Keipi Rtveli Supra Tamada Utskho suneli Khmeli suneli
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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