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Chicken tabaka ((グルジア語:წიწილა ტაბაკა) ''tsitsila tabaka'') or chicken tapaka ((グルジア語:წიწილა ტაფაკა) ''tsitsila tapaka'') is a traditional Georgian〔Albala, Ken. ''Food Cultures of the World Encyclopedia'', Volume 1, p. 125〕〔''Encyclopaedia of Contemporary Russian'', Smorodinskaya, Karen Evans-Romaine, Helena Goscilo, p. 380〕〔Goldstein, Darra. ''The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia'', p. 102〕 dish of a pan-fried chicken which is also popular in other Caucasian cuisines.〔 (in Russian)〕 It also became a common restaurant dish in the Soviet cuisine and is found nowadays in many restaurants throughout Eastern Europe and Central Asia.〔 The chicken is fried in a traditional frying pan called ''tapa'' ((グルジア語:ტაფა)).〔〔〔MacVeigh, Jeremy (2008) (''International Cuisine'', p. 221. Cengage Learning. ) Google Books. Retrieved 16 October 2013.〕 For frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. In modern cookery, special pan sets with a heavy cover or with a screw press are often used. Chicken tabaka is often seasoned with garlic or dressed with traditional Georgian sauces, such as bazhe, satsivi or tkemali.〔〔 File:Chicken tabaka - Weight the chicken down.jpg|Weighting down the chicken on the pan File:Georgian chicken with hazelnuts.jpg|Chicken tapaka with hazelnut sauce ==See also== * List of chicken dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chicken tabaka」の詳細全文を読む スポンサード リンク
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