Tabaka Chicken with Garlic Sauce
Flattened chicken thighs seared in butter under a weight for a crispy crust. A punchy garlic sauce keeps the skin fragrant and pairs well with simple sides.
- Time
- 50 min
- Serving
- 630 kcal
- Ingredients
- ≈ $0.89
- Protein
- 45 g
Ingredients
- 1 Chicken leg quarterspack 1 kg ≈ $2.50 260 g
- 2 Butterpack 180 g ≈ $1.58 18 g
- 3 Garlic≈ $10.00 per kg 8 g
- 4 Salt 3 g
- 5 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken1 thighs at the joint, then pound evenly thin between plastic wrap.
Season generously with salt and pepper, let rest 10 minutes.
Melt butter2 in a heavy skillet, place chicken1 skin-side down, and press with a weight.
Cook over medium heat 15 minutes, flip, and press another 12–15 minutes.
Mash 2 cloves garlic3 with 2 tbsp hot water and a pinch of salt.
Brush sauce over chicken1 and warm 1 minute until bone juices run clear.
Tips
- Why it works
- Pound the chicken evenly so it cooks the same all over and doesn't burn on one side. If the thickness varies, the thin parts will burn while the thick ones stay raw.
- Substitutions
- Swap the butter for ghee, 18 g, but the crust will be less tender. You can use dried garlic, 1 tsp, instead of fresh, but the flavor will be weaker.
- Common mistakes
- The chicken is raw inside if the juice stays white when you press the breast. Clear juice means it's done.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the oven at 180°C for 10 minutes under foil so the crust doesn't crack.
- Serve with
- Serve with boiled potatoes or buckwheat to balance the richness and make the meal more filling.
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