Irresistibly Juicy Georgian Chicken Tabaka with Bazhe Hazelnut Sauce

Caroline

Sharing simple, flavorful recipes made with love and care.

The moment I first heard about Georgian Chicken Tabaka with Bazhe Hazelnut Sauce, I knew I had stumbled upon something truly special. There’s something captivating about the sizzle of crispy chicken pressed and pan-fried to golden perfection, paired with a rich, tangy sauce bursting with toasted hazelnuts and fresh herbs. This isn’t just another chicken recipe—it’s a vibrant celebration of Georgian flavors that feels both comforting and adventurous. Whether you’re craving a comforting homemade meal or want to impress friends with an unexpected twist on poultry, this dish strikes the perfect balance between simplicity and sophistication. Trust me, once you try this recipe, it’ll quickly become a favorite for weeknight dinners and special occasions alike.

Why choose Georgian Chicken Tabaka with Bazhe Hazelnut Sauce?

Bold flavors meet simplicity in this recipe, offering an irresistible crispy chicken with a unique toasted hazelnut sauce that elevates every bite. Quick and easy to prepare, it’s perfect for busy home cooks craving something special. Versatile and impressive, it’s equally great for weeknight dinners or entertaining guests. Authentic and comforting, it brings the vibrant spirit of Georgian cuisine right to your table.

Georgian Chicken Tabaka with Bazhe Ingredients

For the Chicken Tabaka

Whole chicken (spatchcocked) – perfect for achieving that classic crispy, evenly cooked tabaka texture.
Salt and freshly ground black pepper – essential for seasoning and enhancing the chicken’s natural flavors.
Sunflower oil or clarified butter – provides a golden crisp without smoking at high heat.
Garlic cloves – crushed and pressed into the chicken to infuse aromatic depth.
Fresh herbs (such as thyme or rosemary) – optional but adds a fragrant boost to the cooking oil.

For the Bazhe Hazelnut Sauce

Toasted hazelnuts – the star ingredient that gives the sauce its irresistible nutty richness.
Garlic – finely minced to complement the hazelnuts with a sharp punch.
Red wine vinegar – adds brightness and a tangy balance to the sauce.
Pomegranate juice or molasses – for a subtle sweetness and authentic Georgian touch.
Fresh coriander (cilantro) – chopped to brighten and freshen the sauce just before serving.
Water or chicken broth – to adjust the sauce consistency to perfect pourability for your Georgian Chicken Tabaka with Bazhe Hazelnut Sauce.

How to Make Georgian Chicken Tabaka with Bazhe Hazelnut Sauce

Prep Chicken: Pat spatchcocked chicken dry, season all over with salt, pepper and smashed garlic, pressing flavors into the meat. Let rest 10 minutes at room temperature.
Heat Pan: Warm sunflower oil or clarified butter in a large skillet over medium-high heat until shimmering, about 2–3 minutes. The oil should reach roughly 375°F for perfect crispiness.
Cook Chicken Side 1: Place chicken skin-side down and immediately press with a heavy weight or another skillet. Cook undisturbed for 6–8 minutes until deep golden brown and crisp.
Flip & Press: Carefully turn the chicken over, press again, and cook 4–6 minutes more. Ensure an internal temperature of 165°F is reached and juices run clear.
Rest Chicken: Transfer to a cutting board, tent loosely with foil, and let it rest for 5–7 minutes to redistribute juices and finish cooking gently.

For the Bazhe Hazelnut Sauce:

Blend Sauce: In a blender, combine toasted hazelnuts, minced garlic, red wine vinegar, pomegranate molasses, chopped cilantro, and chicken broth; pulse until smooth but still slightly textured.
Adjust & Warm: Pour sauce into a small saucepan, simmer gently for 2 minutes, stirring often until slightly thickened. Season with salt and pepper to taste before serving.

Optional: Sprinkle extra chopped hazelnuts and fresh cilantro before serving.
Exact quantities are listed in the recipe card below.

Expert Tips for Georgian Chicken Tabaka with Bazhe Hazelnut Sauce

Pressing Technique: Use a heavy, flat weight like a cast-iron skillet to press the chicken evenly for that perfect crispy skin without burning.
Oil Temperature: Maintain oil around 375°F to crisp skin quickly without overcooking the meat—too low and the chicken won’t crisp properly.
Resting is Key: Let the chicken rest after cooking to lock in juices, ensuring that juicy, tender finish every home cook loves.
Sauce Consistency: Blend the Bazhe sauce until slightly textured, not completely smooth, to keep the nutty character intact and appealing.
Fresh Herbs Finish: Add fresh coriander right before serving to brighten flavors and enhance the authentic taste of your Georgian Chicken Tabaka with Bazhe Hazelnut Sauce.

Variations & Substitutions for Georgian Chicken Tabaka with Bazhe Hazelnut Sauce

Feel free to put your own spin on this delightful recipe and make it truly yours!

Herb-Infused Oil: Infuse your cooking oil with fresh herbs like rosemary or oregano for an aromatic twist. Just heat the oil with herbs before cooking for added flavor depth.
Nut-Free Option: Swap hazelnuts for sunflower seeds in the sauce if allergies are a concern. They’ll be equally creamy and delicious, making it a safe and tasty alternative.
Spicy Kick: Add a teaspoon of crushed red pepper flakes to the Bazhe sauce for a delightful, warming spice. A little heat can elevate the taste and add an exciting zing!
Citrus Zest: Brighten the sauce by incorporating some lemon or orange zest. This infusion of citrus will not only enhance the flavors but also give it a fresh vibrancy.
Grilled Variation: Instead of pan-frying the chicken, try grilling it for a smoky flavor. The char adds a wonderful depth that pairs brilliantly with the creamy sauce.
Vegan Twist: Substitute chicken with grilled eggplant or portobello mushrooms, and use a cashew cream sauce instead of the hazelnut sauce for a rich and satisfying plant-based meal.
Garnish Galore: Top the finished dish with pomegranate seeds for a burst of sweetness and crunch. This vibrant garnish adds visual appeal and a delightful textural contrast to every bite.
Sweetener Swap: Instead of pomegranate molasses, you can use honey or maple syrup for a different sweet profile in the sauce, giving it that nuanced flavor that complements the nuttiness.

What to Serve with Georgian Chicken Tabaka with Bazhe Hazelnut Sauce?

Transform your meal into a delightful feast by pairing this exotic dish with accompaniments that elevate its bold flavors.

Herbed Rice: A light, fluffy bed of herbed rice absorbs the rich Bazhe sauce, creating a comforting balance of textures and tastes.
Roasted Root Vegetables: Their caramelized sweetness complements the savory chicken perfectly, adding a rustic charm to your plate. Toss carrots, parsnips, and beets with olive oil and thyme for a colorful side.
Cucumber and Tomato Salad: This refreshing salad offers a crisp contrast, brightening your meal with each bite. The crunchy vegetables paired with a tangy dressing enhance the overall flavor profile, rounding out the hearty chicken.
Crusty Bread: A rustic loaf is perfect for mopping up the Bazhe hazelnut sauce. The crusty exterior and soft interior provide a delightful textural contrast to the crispy chicken.
Sour Cream & Chive Dip: A creamy dip adds a cooling element to counterbalance the rich flavors of the dish. Serve it on the side with crispy pita chips, and watch everyone dive in!
Red Wine: A glass of light-bodied red wine, like Pinot Noir, complements the richness of the chicken while enhancing the meal’s celebratory essence.

Let these pairings help you create a dinner that’s not just a meal but an experience to share with loved ones!

Make Ahead Options

These Georgian Chicken Tabaka with Bazhe Hazelnut Sauce are a fantastic option for meal prep, saving you precious time on busy weeknights! You can marinate the spatchcocked chicken with salt, pepper, and crushed garlic up to 24 hours in advance, allowing the flavors to deeply penetrate the meat. The Bazhe Hazelnut Sauce can be blended and stored in the fridge for up to 3 days, just make sure to refrigerate it in an airtight container to maintain its fresh taste and texture. When you’re ready to enjoy, simply cook the chicken as instructed and warm the sauce in a saucepan for quick serving. This way, you’ll have a deliciously satisfying meal with minimal effort!

How to Store and Freeze Georgian Chicken Tabaka with Bazhe Hazelnut Sauce

Fridge: Store cooked chicken and sauce in airtight containers for up to 3 days. Ensure the chicken is at room temperature before sealing to avoid condensation.

Freezer: If you’ve made extra, freeze the chicken well-wrapped in plastic wrap and foil for up to 3 months. Store the Bazhe sauce in a separate airtight container for 2–3 months.

Reheating: Thaw frozen chicken in the fridge overnight. Reheat in the oven at 350°F for 20-25 minutes or until heated through. Warm the sauce in a saucepan over low heat until heated, stirring occasionally.

Storage Tip: Always separate the chicken and Bazhe hazelnut sauce during storage to preserve texture and flavor, making it easy to reheat and serve.

Georgian Chicken Tabaka with Bazhe Hazelnut Sauce Recipe FAQs

How do I know if my chicken is the right freshness and quality for the best Tabaka?
Choose a fresh whole chicken with firm, pinkish skin and no off smells. Look for a bird around 3 to 4 pounds for even cooking. Avoid any chicken displaying slimy texture or dark spots all over, which could indicate it’s past peak freshness.

What’s the best way to store leftover Georgian Chicken Tabaka and Bazhe sauce?
Store the chicken and the Bazhe sauce separately in airtight containers in the refrigerator. The chicken will keep well for 3 to 4 days, while the sauce stays fresh for about the same time if chilled promptly. Always allow the chicken to cool to room temperature before sealing to prevent excess moisture buildup.

Can I freeze Georgian Chicken Tabaka and the Bazhe Hazelnut Sauce for later?
Absolutely! Wrap the cooked chicken tightly in plastic wrap and then foil to prevent freezer burn, and freeze for up to 3 months. Keep the Bazhe sauce in a separate airtight container or jar, freezing it up to 2 to 3 months. To thaw, move both to the fridge overnight; reheat chicken in a 350°F oven for 20–25 minutes and warm the sauce gently on the stove.

My chicken skin isn’t turning as crispy as I’d like—what am I doing wrong?
Crispiness depends on maintaining the right oil temperature (around 375°F) and using a heavy press to keep the chicken flat in the pan. If the oil is too cool, the skin cooks slowly and soggier; too hot, and it might burn. Also, ensure the chicken’s skin is patted dry before cooking and avoid moving it around while it’s crisping.

Are there any dietary concerns I should be aware of with this recipe?
This recipe includes nuts—specifically toasted hazelnuts in the Bazhe sauce—so it’s not safe for anyone with nut allergies. Also, while deliciously rich, the sauce does contain pomegranate molasses and red wine vinegar, so adjust quantities or substitute if sensitivities arise. This dish is not suitable for pets due to garlic and seasonings.