Georgian Chicken Tabaka with Garlic Sauce

Step 1

Slice the chicken down the center of the breastbone using a sharp knife or kitchen shears. Open the chicken and press it down flat, skin-side up. (Note: you can also flatten the chicken using the spatchcock method of cutting out the backbone.) Cover the chicken with a piece of parchment or plastic wrap, and using a meat mallet or rolling pin, lightly pound on the chicken to flatten it. Season the chicken generously with salt, add the paprika, and rub the salt and spice all over both sides.

Step 2

Over medium-low heat, add a generous drizzle of oil to a large cast iron or heavy bottomed skillet. Once the pan is hot, add the chicken skin-side up. Place a clean, heavy object on top of the chicken to weigh it down, such as a second cast iron skillet, a sheet pan topped with a large pot, or bricks wrapped in foil. Let the chicken cook for 25 minutes, maintain a medium-low heat, and occasionally rotate the pan if your burner cooks unevenly. After 25 minutes, flip the chicken so that it is now skin-side down, and cook for an additional 25-30 minutes, or until the juices run clear when pierced, or it reaches an internal temperature of 165 degrees F when tested with a meat thermometer.

Step 3

Once cooked, transfer the chicken to a serving dish and allow it to rest for 15 minutes. While it rests, prepare the garlic sauce.

Step 4

Over medium heat, add a drizzle of oil to the same pan you cooked the chicken in. Add the minced garlic to the pan, and sauté for 2-3 minutes, or until the garlic is aromatic but not browned. Add ¾ cup of water, scrape off all the delicious bits in the pan, and allow the mixture to simmer and reduce for another 3-4 minutes. Turn off the heat, and add the chopped cilantro. Taste and season with salt and pepper. Spoon the sauce over the chicken just before serving, or serve the sauce on the side.