Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the roaring galley of a steam‑powered airship, gears hiss and pistons grind as a whole chicken is pressed flat beneath iron weights. Tabaka, the Georgian fried chicken, becomes a mechanical marvel — crispy skin forged in fire and steel, nourishing travelers with rustic comfort.
Tabaka is a traditional Georgian dish of pan‑fried chicken, prepared by flattening the bird and cooking it under a heavy weight. This technique ensures even cooking and a crispy exterior while keeping the meat juicy. Often seasoned simply with garlic and herbs, Tabaka reflects Georgia’s love for straightforward yet flavorful dishes.
Recipe Categories
Ingredients
- 1 whole chicken (about 1–1.2 kg), butterflied and flattened
- 3 cloves garlic, minced
- 2 tbsp vegetable oil or butter
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Preparation
- Butterfly the chicken and flatten it with a heavy weight or pan.
- Rub with garlic, paprika, salt, and pepper.
- Heat oil in a large skillet, place chicken skin‑side down.
- Press with a heavy lid or pan, cook until golden and crispy.
- Flip and cook until meat is tender and fully done.
- Garnish with fresh herbs and serve hot.
Nutritional Facts (per serving, approx.)
- Calories: 390
- Protein: 32 g
- Fat: 26 g
- Carbohydrates: 2 g
- Fiber: 0 g
Tips & Variations
- Use clarified butter for richer flavor.
- Add chili or cayenne for spiciness.
- Serve with tkemali (Georgian plum sauce) for authenticity.
- Try smaller spring chickens for quicker cooking.
Next Steps
Do you like our recipe? You can find more recipes in the Main Dishes category here.