Tapaka Chicken
Main Dishes • Armenian
Description
The recipe is taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Poultry 1 piece
- Clarified Butter 0 oz
- Tomatoes 5 oz
- Eggplants 0 oz
- Orange Bell Peppers 0 oz
- Garlic 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Chicken Broth 5 fl oz
Step-by-Step Guide
Step 1
Cut off the chicken's feet below the knee joint, then cut the body along the breast and flatten it by pounding with a mallet.
Step 2
After that, season the wings and legs, sprinkle the chicken body with salt and pepper, place it in a pan with melted butter, cover tightly with a lid, place a clean stone or another heavy object on top of the lid, and fry for 20–25 minutes.
Step 3
Then turn the chickens over to the other side and continue frying until cooked through.
Step 4
Serve the tapaka chicken on a platter.
Step 5
Serve the minced garlic separately, soaked in chicken broth.
Step 6
Chop the vegetables, sauté them, and serve as a side dish.
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