Pan-Fried Chicken Tabaka
Chicken provides complete protein and B vitamins, while frying under a press turns the skin golden. Garlic adjika adds heat and lemon tang, and cilantro keeps the flavor fresh.
Trim the chicken (600 g), split it along the breast, flatten the bird, and loosen the joints. Season with table salt (3 g) and leave at room temperature for 30 minutes.
Measure the olive oil (84 g), setting some aside for the sauce and the rest for frying. Pound the garlic (20 g) with a pinch of table salt into a paste. Add the reserved oil, classic sugar-free adjika (20 g), and lemon juice from a wedge (10 g). Mix the sauce well.
Heat a pan well, add the remaining olive oil, place the chicken skin-side down, and fry it under a press for 5 minutes. Turn it skin-side up and fry under the press for another 5 minutes.
Turn the chicken skin-side down again and brush it with half the sauce. Turn it skin-side up, replace the press, add butter (15 g), and fry over medium heat for 2.5 minutes.
Remove the press, brush the skin with the remaining sauce, turn the chicken skin-side down, and fry without the press for another 2.5 minutes. Check the thickest part of the meat near the bone with a thermometer; it must reach 74°C. Continue frying if needed.
Cut the cooked chicken into four pieces and serve it with cilantro (30 g).
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