Title: Tapaka (Armenian Fried Chicken)
Categories: Entree Poultry Main
Yield: 2 Servings
| 2 | | Cornish game hens** |
| | | Salt |
| | | Freshly ground black pepper |
| 4 | tb | Clarified butter |
| OPTIONAL |
| | | Sour cream (see recipe) |
NB ** In place of cornish game hens, squab chickens weighing around 1 to
1.25 lbs each can be used. To get a really crispy skin on their chickens,
armenians brush the chicken with sour cream before frying.
Dry the chicken thoroughly with paper towels. Beginning at the neck end,
cut each bird lengthwise along the backbone (both sides). Pull out and
discard the backbone. Cover the chickens with waxed paper and flatten by
pounding with a cleaver. Rub thoroughly with salt and pepper (you may also
want to brush with sour cream for a particularly crispy skin).
In a heavy skillet, heat the clarified butter over moderate heat. Add the
chickens skin side down, cover and cook 15 minutes. Lower heat and cook 10
minutes. Turn chickens over, cover and again cook 15 minutes over medium
heat and 10 minutes over reduced heat or until deep golden brown and very
tender. Serve hot with saut‚ed tomatoes, green pepper and eggplant slices
and a bowl of hot chicken bouillon, flavoured with garlic pur‚e if desired,
on the side.
Recipe Sonia Uvezian "The Cuisine of Armenia"
MMed IMH c/o Georges' Home BBS 2:323/4.4