|Place of origin||Georgia|
|Region or state||Caucasus, Eastern Europe, Central Asia|
|Cookbook: Chicken tabaka Media: Chicken tabaka|
|Part of the series on|
|Georgian cuisine |
Chicken tabaka (Georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (Georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional Georgian dish of a pan-fried chicken which is also popular in other Caucasian cuisines. It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.
The chicken is fried in a traditional frying pan called tapa (Georgian: ტაფა). For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used.
- Weighing down the chicken on the pan
- Chicken tapaka with hazelnut sauce
- Albala, Ken. Food Cultures of the World Encyclopedia, Volume 1, p. 125
- Encyclopaedia of Contemporary Russian, Smorodinskaya, Karen Evans-Romaine, Helena Goscilo, p. 380
- Goldstein, Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 102
- С.А Арутюнов; Г.А Сергеева; В.П. Кобычев (1995). Народы Кавказа. Материальная культура: пища и жилище. p. 66. (in Russian)
- MacVeigh, Jeremy (2008) International Cuisine, p. 221. Cengage Learning. Google Books. Retrieved 16 October 2013.