Tabaka-style adjika chicken from Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia (page 136) by Polina Chesnakova

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Notes about this recipe

  • Eat Your Books

    Chicken marinates 4-6 hours or overnight.

  • natasha_rsa4gj on March 04, 2026

    It was tasty but my chicken took an extra 20 min to cook this maybe due to elevation in Utah. Not impressive. I won’t be making this again.

  • friendlytoast on February 12, 2026

    I only had time for the alternate quick room temperature marination time, but it was superb. Can’t wait to try it again and marinate it overnight.

  • Lepa on December 15, 2025

    I thought I had adjika and I didn't so I used the suggested chili garlic sauce as a substitute (yes, the Chinese one). I'm not sure how different it would be with adjika but the chicken I made was wonderful. I marinated it over night and it was one of the juiciest chickens I have ever roasted. I had to cook the chicken an extra five minutes but otherwise the recipe was perfect. I am going to get some adjika and make this again!

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