Another name is Chicken Tapaka. An authentic Georgian dish is also found in the Caucasus region. Traditionally, Tabaka Chicken is cooked on a brazier under the press, but in modern conditions, cooking is more often done in the oven or fried in a large flat pan. —Anna Vorobiova
Whole Chicken weighing about 2 pounds
Dried mint (optional)
Salt to taste
Cilantro for serving, finely chopped
In This Recipe
Slice the chicken lengthwise, between the fillets, to get a "butterfly" form. Wipe the inside and outside with a paper towel. The chicken must be dry.
Combine all spices, including salt, in a small bowl.
Place the chicken on a cutting board, sprinkle with spices and distribute them evenly, gently rubbing into the meat. Do the same for the other side. Wrap tightly with cling film and refrigerate for at least 1 hour (preferably overnight).
Preheat oven to 200C / 400F. Convection is on. Line a baking sheet with foil (it will be easier to clean), set it just below the middle of the oven.
Get out chicken from the refrigerator, remove the cling film, and place it "butterfly" on the oven rack. Set in the middle of the oven (over a baking sheet with foil) and bake for 30 minutes with the inside up, then gently turn chicken over and bake for another 30-35 minutes, skin side up, to a crust.
Place cooked chicken on a serving dish or board, sprinkle with fresh cilantro. It is most convenient to cut into 4 pieces (along the back and between the wing and thigh).