Printed September 2, 2026
Georgian Tsitsila Tapaka (17th-Century Pressed Chicken)
This flattened, crispy chicken dish from the Caucasus Mountains has been made the same way for four centuries, using a special weighted pan technique. The result is impossibly crispy skin and juicy meat infused with garlic.
Ingredients
- 1 whole chicken (3-4 lbs), butterflied
- 6 cloves garlic, crushed to a paste
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sunflower oil
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh cilantro and scallions for garnish
- Tkemali sauce (sour plum sauce) for serving
Preparation
The word tapaka refers both to the dish and the special heavy pan traditionally used to press the chicken flat during cooking. This method appears in Georgian culinary manuscripts from the 1600s and remains virtually unchanged in modern Georgian cuisine. The technique creates maximum contact between skin and heat, achieving a texture that's crackly-crisp outside while remaining succulent within.
Preparation
- To butterfly the chicken, place it breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone, flip the chicken over, and press down firmly on the breastbone to flatten.
- In a small bowl, combine the garlic paste, melted butter, coriander, fenugreek, cayenne, salt, and black pepper. Rub this mixture all over the chicken, including under the skin where possible. Marinate for at least 2 hours, or overnight in the refrigerator.
- Heat the oil in a large, heavy cast-iron skillet over medium-high heat.
- Place the chicken in the pan skin-side down. Place another heavy pan or a foil-wrapped brick directly on top of the chicken to press it flat against the cooking surface.
- Cook for 15-20 minutes without moving, until the skin is deeply golden and crispy.
- Remove the weight, flip the chicken carefully, and replace the weight. Cook for another 15-20 minutes until the internal temperature reaches 165°F.
- Remove from heat and let rest for 5 minutes. Cut into pieces and serve garnished with cilantro and scallions, with tkemali sauce on the side.
Historical Note: Traditional Georgian cooks would have used a special two-handled iron pan called a tapaka and cooked this over an open fire. The modern cast-iron method produces remarkably similar results.
