Flattened Chicken (Tabaka)
- 2 Cornish hens
- 2 Garlic clove crushed
- 4 tbsp Butter melted
- Salt for taste
- Cayenne for taste
- Pat hens dry & place it breast side up on a large cutting board.
- With a sharp knife, slice down the middle of the breastbone, to separate the rib cage. BE CAREFUL not to cut all the way through the hen! It should remain in 1 piece.
- Turn hens over & flatten it with a mallet. With a sharp knife make a small slit at lower edge of each breast 1/2 & push tips of the drumsticks through slits on each side so the knobby ends of the drumsticks protrude on the skin side.
- Make similar slits on upper edge of each breast half & push wing tips through. Each breast 1/2 should be covered by a drumstick & a wing. Flatten hens gently once more with meat mallet.
- Rub hens with crushed garlic, salt liberally, & dust with cayenne.
- Heat a large cast-iron skillet. Add butter. When butter is melted put hens in the pan, turning to coat both sides.
- Cook skin side up over med-high heat for 5 mins. then turn skin side down.
- Place a plate or another skillet over hens & weight it down with a heavy can or bowl filled with water.
- Cook hens over med-heat for 20 mins. until skin is brown & slightly crusty.
- Turn, replace weight & cook 5 mins. more. Serve with Tkemali Sauce.
- The platter should be served with rice &/or green beans.