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Chicken Tabaka (Georgian Chicken Under a Brick)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)1910.7208
Carbohydrates (g)0.4116
Total fats (g)216.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare chicken and place in a large, covered bowl or a large ziploc baggie. | 2. Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also. | 3. Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well). | 4. Let marinate overnight, or at lease a couple of hours. | 5. Heat a large cast iron skillet over medium high heat. | 6. Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet. | 7. Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something). | 8. Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 -4 flattened cut - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    garlic clove 6 smashed - - - -
    seasoning paprika pepper 2 tablespoons carrot chili - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    kosher salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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