Ingredients with Measurements:
- 1 whole chicken, flattened
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet or griddle
- Meat thermometer
Step-by-step instructions:
1. Preheat the skillet or griddle over medium-high heat.
2. In a small bowl, mix together the apricot preserves, soy sauce, olive oil, honey, Dijon mustard, garlic powder, and paprika.
3. Season the chicken with salt and pepper on both sides.
4. Place the chicken on the skillet or griddle, skin side down, and cook for 10-12 minutes or until golden brown.
5. Flip the chicken over and brush the apricot glaze on the skin side.
6. Continue cooking for another 10-12 minutes or until the internal temperature of the chicken reaches 165°F.
7. Remove the chicken from the skillet or griddle and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Skillet or griddle: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 23g
- Protein: 40g
Substitutions for ingredients:
- Apricot preserves: peach preserves, orange marmalade, or raspberry jam
- Soy sauce: tamari sauce or Worcestershire sauce
- Olive oil: vegetable oil or canola oil
- Dijon mustard: yellow mustard or whole grain mustard
Variations:
- Substitute chicken with Cornish game hens or quail for individual servings.
- Add chopped fresh herbs like thyme or rosemary to the apricot glaze for extra flavor.
- Use different fruit preserves like mango or pineapple for a tropical twist.
Tips and tricks:
- To flatten the chicken, use a sharp knife or kitchen shears to cut along the backbone and remove it. Then, press down on the breastbone to flatten the chicken.
- Baste the chicken with the apricot glaze every few minutes for a more intense flavor.
- Let the chicken rest before slicing to allow the juices to redistribute and prevent dryness.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the chicken in a baking dish and cover with foil.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with fresh herbs and sliced apricots for a colorful presentation.
- Garnish with chopped nuts like almonds or pistachios for added texture.
Pairings:
- Serve with a side of roasted vegetables like asparagus or Brussels sprouts.
- Pair with a light and refreshing salad like a cucumber and tomato salad.
Suggested side dishes:
- Roasted vegetables
- Cucumber and tomato salad
- Rice pilaf
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is sticking to the skillet or griddle, add more oil to prevent sticking.
- If the chicken is not browning evenly, adjust the heat or move it to a different part of the skillet or griddle.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Wash hands and utensils thoroughly after handling raw chicken to prevent cross-contamination.
Food history:
- Chicken Tabaka is a Georgian dish that originated in the 1960s. It is traditionally made with a small, young chicken that is flattened and cooked in a skillet with garlic and herbs.
Flavor profiles:
- Sweet and tangy from the apricot glaze
- Savory and slightly smoky from the paprika and garlic powder
- Juicy and tender from the flattened chicken
Serving suggestions:
- Serve hot with a side of your choice and garnish with fresh herbs and sliced apricots.
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Region: Georgian