Chicken Tabaka in a Pressure Pan

Tabaka chicken in a pressure cooker is a modern take on the famous Georgian recipe. The chicken becomes juicy and tender, and the skin gets a golden, crispy crust. The pressure helps it cook evenly, keeping the natural flavors and intense spices. It can be prepared quickly and easily for any occasion. Serve with potatoes, salad, or roasted vegetables.

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  Wash the chicken carcasses with cold water, dry them, and cut them along the breast. Remove any excess skin.
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  Turn the chicken over, cover it with plastic wrap, and pound it with a kitchen mallet to flatten it.
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  Prepare the marinade: in a deep bowl, combine freshly ground pepper, paprika, salt, sour cream, a clove of garlic crushed in a press, and red pepper.
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  Stir all the ingredients with a spoon until you get a smooth mixture.
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  Next, generously coat the chicken on all sides with the marinade and place it in a bowl. Allow it to marinate for 1.5-2 hours.
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  After that time, place the pan on the heat and spread the pieces of butter over the bottom.
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  Place the chicken in the pan breast-side down, as close together as possible.
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  Cover it with a thick plate or another suitable dish.
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  Place a weight on the plate. It can be any heavy object or a container filled with water. Fry over moderate heat for 20-25 minutes.
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  Meanwhile, prepare the sauce: chop the green onion and parsley in a bowl, pour in the water and lemon juice, and add the rest of the chopped garlic.
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  Stir with a wooden spoon, and the sauce is ready.
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  When the chicken is browned, carefully turn it over and continue cooking for another 20 minutes, until browned on the other side.
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  Transfer the cooked chicken to a serving platter.
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  Pour the prepared sauce over the chicken and serve the aromatic tabaka chicken for lunch or as a separate dish during the holidays. You can also serve it with potatoes or another side dish, cooked and fresh vegetables.