The polletto tabak

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Ingredients
A chicken of about 600-700 grams of garlic, rosemary, the thyme, the mustard (gartcitza), the sauce adgika, 2 red tomatoes, 1 red chili pepper strong, 4 cloves of garlic, 100g fresh coriander, salt and pepper.

Conduct recipe

With a knife to open the chicken from the back into two parts (like a "book") and remove the bones. Put on the fire in a cast iron frying pan (called "ciugunne"), while warmer, prepare a mixture with garlic, thyme and rosemary (amount to taste). Salt and pepper the polletto and add the meat: chopped and a teaspoon of mustard coating well on the whole surface (the one without the skin). Adagiare now everything (from the skin) on the pan, generally should be put a lid Cast iron that weighs around 3-4kg to pressure, is posibile around this problem by putting a pan with water in proportion to the weight that you need. Bake in moderate heat on both sides, in all it will take approximately 20-25 minutes. Finally, serve with hot sauce and adgika (consisting of 1 red bell pepper, 2 red tomatoes, 1 red chili pepper strong, 4 cloves of garlic, 100g fresh coriander salt and pepper, all ground or chopped finely).

Proposal by: Giancarla Vietti