Ingredients
- 1 small chicken (1.2–1.4 kg) or 2 poussins (500–600 g each)
- ½ jar (about 240 g) MADESA “Satsebeli” Sauce, to serve
- 3 garlic cloves, crushed
- 40 g butter
- 2 tbsp sunflower oil
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1½ tsp salt, ½ tsp black pepper
- 1 lemon, cut into wedges
- a bunch of fresh coriander, chopped
- lavash or other flatbread to serve
Products in this recipe
Method
- 1
Spatchcock the chicken: cut along both sides of the backbone with kitchen scissors and remove it, open the bird out flat and press down on the breastbone until it cracks. Make small cuts at the leg joints.
- 2
Rub the chicken with the salt, pepper, coriander, paprika and two of the garlic cloves. Leave for 15 minutes (or overnight in the fridge).
- 3
Heat the oil in a heavy 28 cm frying pan (cast iron is ideal) over medium-high heat. Lay the chicken in skin-side down and press it with a weight, a lid with a pot of water on top (2–3 kg).
- 4
Cook under the weight for 15–18 minutes until the skin is deeply golden; lower the heat if it starts to catch.
- 5
Turn the chicken, add the butter and the remaining garlic, weight it again and cook for another 15–18 minutes until the juices run clear at the thigh.
- 6
Rest for 5 minutes, cut into portions and spoon over the pan juices.
- 7
Serve with the Satsebeli sauce in a bowl, the lemon wedges, coriander and flatbread.
Tip: Satsebeli is a Georgian-style tomato sauce with pepper, garlic and chilli, serve it cold straight from the jar, or warm it gently with a spoonful of the pan juices.
30 September 2026 · Georgian-inspired