Chicken Tabaka | Georgian Whole Pressed Pan-Fried Chicken

Place the chicken breast-side up on a cutting board. With a sturdy knife, cut lengthwise right through the center of the breastbone. Open the chicken like a book. Pat the inside and outside completely dry with paper towels; wet skin will steam instead of brown.

Turn the chicken skin-side down, cover it with plastic wrap, and use the flat side of a meat mallet to pound the joints and thick breast meat until it is an even 3 cm thick throughout. Do not worry about cracking the breastbone; the chicken should lie flat in the pan. Tuck the wing tips behind the back.

Mix the salt, black pepper, and ground red pepper, then rub the mixture over both sides of the chicken, including under the thighs and wings.

Heat the butter and sunflower oil in a heavy 28 cm skillet over medium heat until foaming. Place the chicken skin-side down. Set a small lid or plate on top, then place a 3–4 kg weight on it, such as a pot filled with water. Cook over medium heat, undisturbed, for 18 minutes; the skin should be deep golden and crisp.

Remove the weight and turn the chicken with tongs. Replace the weight and cook for 15–17 more minutes. Baste the chicken with the pan drippings twice. Insert a thermometer into the thickest part of the thigh without touching the bone: the chicken is done when it reaches 74°C / 165°F and clear juices run from a spot pierced with the tip of a knife.

Pound the garlic with the salt in a mortar until it forms a paste. Gradually stir in the cold water, then add the finely chopped cilantro. The sauce should be thin and sharp.

Let the chicken rest on a cutting board for 3 minutes, then cut it into four pieces. Spoon the garlic sauce over it or serve the sauce on the side.