Sulguni-Stuffed Chicken Tabaka
A Georgian classic reimagined: crispy, pan-pressed spatchcocked chicken stuffed under the skin with stretchy Sulguni cheese, garlic, and fresh tarragon. The cheese melts into the meat as the chicken cooks, creating an impossibly juicy and flavorful dish.
Sulguni-Stuffed Chicken Tabaka
Introduction Chicken tabaka (tsitsila tabaka) is a cornerstone of Georgian home cooking. The bird is spatchcocked and pressed flat under a heavy weight in a skillet, resulting in impossibly crispy skin and juicy meat. In this version, we tuck slices of our Artisanal Sulguni under the skin before cooking, so the cheese melts and bastes the meat from within while the exterior becomes shatteringly crisp.
Ingredients
- 1 whole chicken (about 1.5kg), spatchcocked
- 200g Colchis Creamery Artisanal Sulguni, sliced 5mm thick
- 4 cloves garlic, minced
- 2 tbsp fresh tarragon, chopped
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- Salt to taste
- 3 tbsp vegetable oil or clarified butter
- Tkemali (Georgian sour plum sauce) for serving
Instructions
1. Prepare the chicken: Pat the spatchcocked chicken very dry with paper towels. Carefully loosen the skin from the breast and thigh meat by sliding your fingers underneath, being careful not to tear it.
2. Season and stuff: Mix the garlic, tarragon, coriander, pepper, and paprika. Rub half of the mixture under the skin. Slide the Sulguni slices under the skin, distributing them evenly across the breast and thighs. Rub the remaining spice mixture over the exterior. Season generously with salt.
3. Cook: Heat oil in a large, heavy cast-iron skillet over medium-high heat. Place the chicken skin-side down. Place a heavy lid, another skillet, or a foil-wrapped brick on top to press the chicken flat. Cook for 15-18 minutes until the skin is deep golden and very crispy.
4. Flip and finish: Carefully flip the chicken. Replace the weight. Cook for another 12-15 minutes until the internal temperature reaches 74C (165F) at the thickest part of the thigh.
5. Rest and serve: Remove from the skillet and rest for 5 minutes. The melted Sulguni will have created pockets of stretchy, savory cheese throughout the meat. Serve with tkemali sauce, fresh herbs, and a simple tomato-cucumber salad.