Chicken tabaka with Plum Sauce (Georgian Spitted Chicken with Plum Sauce)
Chicken tabaka with Plum Sauce is a traditional Georgian recipe for a classic dish of spatchcocked (opened flat) chicken that's fried in butter and served with a plum and coriander (cilantro) sauce. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Georgian Spitted Chicken with Plum Sauce.
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Ingredients:
2 roasting chickens, about 1.2kg each
200g butter
salt, to taste
freshly-ground black pepper, to taste
100g butter, melted
300g plums, pitted, cooked and puréed
1 garlic clove, crushed
2 tbsp fresh coriander leaves, chopped
1/8 tsp chilli powder
To Garnish:
1 tomato, sliced into rounds
1 cucumber, sliced into rounds
Method:
Wash and clean the chickens then wipe dry before seasoning liberally both inside and out with salt and freshly-ground black pepper. Using kitchen shears split the chickens in half down the backbone then squash the chickens flat before securing with skewers.
Melt the butter in a large cast iron casserole then nestle in the chicken skin side down. Cover with a lid so the chicken steams and fries, yielding tender meat but crispy skin. Cook for about 45 minutes or until thoroughly cooked through, basting occasionally with the remaining butter (ensure you turn a few times during cooking).
Whilst the chicken is cooking combine the plum purée. garlic, coriander and chilli powder in a saucepan. Season to taste with salt and black pepper then bring to a simmer and allow to heat through.
To serve, arrange the chicken on a warmed plate, garnish with the tomato and cucumber then pour the plum mixture into a sauce boat and serve separately to pour over the chicken.
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