Prepare to embark on a mouthwatering journey that will transform your kitchen into a gourmet paradise! This Georgian Chicken Tabaka with Spicy Blackberry Sauce is not just a recipe – it's a flavor explosion that will tantalize your taste buds and impress even the most discerning food lovers. Imagine a perfectly crispy, golden-brown chicken with a stunning blackberry sauce that brings together sweet, spicy, and tangy notes in one unforgettable dish. Get ready to elevate your cooking game and create a restaurant-worthy meal that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Georgian
Serves: 4 servings
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup blackberries
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon chili flakes
Instructions
- Begin by preparing the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels. This will help achieve a crispy skin during cooking.
- Using a sharp knife or kitchen shears, carefully spatchcock the chicken. To do this, cut along both sides of the backbone and remove it. Press down firmly on the breastbone to flatten the chicken. This technique allows for even cooking.
- In a small bowl, mix together the salt, black pepper, and paprika. Rub this spice mixture all over the chicken, ensuring it gets into all the nooks and crannies for maximum flavor.
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, place the flattened chicken skin-side down in the pan. Press down gently with a spatula or a heavy pan to ensure even contact with the skillet.
- Cook the chicken for about 25-30 minutes, or until the skin is golden brown and crispy. Keep an eye on the heat; if it’s browning too quickly, reduce the heat to medium.
- While the chicken is cooking, prepare the spicy blackberry sauce. In a small saucepan over medium heat, combine the blackberries, honey, balsamic vinegar, and chili flakes. Stir gently to combine.
- Cook the sauce for about 10-15 minutes, allowing the blackberries to break down and the sauce to thicken. Stir occasionally to prevent sticking. Once thickened, remove from heat and set aside.
- After the chicken has cooked for 25-30 minutes, carefully flip it over so the skin side is facing up. Cook for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- To serve, cut the chicken into pieces and drizzle the spicy blackberry sauce over the top. Garnish with additional blackberries if desired. Enjoy your Georgian Chicken Tabaka with Spicy Blackberry Sauce!
Tips
- Spatchcocking is Key: Take your time when butterflying the chicken. A well-spatchcocked chicken ensures even cooking and maximum crispiness.
- Pan Selection Matters: Use a heavy cast-iron skillet or a sturdy pan that can maintain consistent heat and create that perfect golden-brown skin.
- Pressing Technique: When cooking the chicken, use a heavy pan or a brick wrapped in foil to press down, ensuring maximum contact with the skillet for an ultra-crispy exterior.
- Sauce Consistency: Keep an eye on your blackberry sauce. You want it to be thick enough to coat the chicken but not so reduced that it becomes too sticky.
- Temperature is Crucial: Use a meat thermometer to ensure the chicken reaches exactly 165°F (75°C) for perfectly cooked, juicy meat.
- Resting Time: Never skip the 5-minute resting period after cooking. This allows the juices to redistribute, keeping the meat tender and flavorful.
- Serve Immediately: This dish is best enjoyed hot, with the crispy skin and warm spicy-sweet sauce at its peak of deliciousness.
Nutrition Facts
Calories: 1035kcal
Carbohydrates: 22g
Protein: 107g
Fat: 62g
Saturated Fat: 15g
Cholesterol: 318mg
