Chick Tabaka Recipe

Cut the well-cleaned-washed chick lengthwise on the breastbone, spread it out like a book and dry it well from the inside. Press the joints as much as possible with the palm of your hand so that the chick becomes completely flat. Then sprinkle generously with coarse salt on both sides and let it simmer for 8-10 minutes.

Meanwhile, heat a thick-bottomed pan (cast iron is best), melt the erbo and insert the chicken unfolded side down. Cover the top with a flat plate and place a heavy object (e.g. a pot filled with water or a heavy stone). Fry over medium heat for 15 minutes, then remove the heaviness, turn the chickpea to the skin side, put the heaviness back on and fry for another 15 minutes until you get a perfectly crispy, golden crust. You can sprinkle with chopped garlic or adjika,,,,or serve with tkemali.