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 Ojakhuri with Chicken Recipe
The Caucasus is colorful and diverse. Traveling around the Caucasus, you will be able to see picturesque mountain landscapes, monasteries and churches, stroll through the streets of the old city with its history and culture. And of course, you cannot ignore the rich and diverse cuisine of the peoples of the Caucasus and, of course, visit the wine cellars. Ojakhuri is one of the many national dishes of Georgia. Hearty, fragrant and very tasty. And in combination with homemade Georgian wine, this is an unforgettable gastronomic pleasure.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare ojakhuri, prepare all the necessary ingredients.
    To prepare ojakhuri, prepare all the necessary ingredients.
  2. Peel the potatoes and cut them into large slices. In a bowl, mix potatoes, spices, 1 tsp salt and 2-3 tbsp vegetable oil. Place on a baking sheet and place in a preheated 170-180* oven for about 20 minutes, until golden brown.
    Peel the potatoes and cut them into large slices. In a bowl, mix potatoes, spices, 1 tsp salt and 2-3 tbsp vegetable oil. Place on a baking sheet and place in a preheated 170-180* oven for about 20 minutes, until golden brown.
  3. Cut the chicken fillet into large pieces and fry until tender.
    Cut the chicken fillet into large pieces and fry until tender.
  4. Transfer the finished chicken fillet to a separate bowl.
    Transfer the finished chicken fillet to a separate bowl.
  5. In the same pan, fry the finely chopped onion until light golden brown. Then add the chopped garlic and lightly fry together with the onion.
    In the same pan, fry the finely chopped onion until light golden brown. Then add the chopped garlic and lightly fry together with the onion.
  6. By this time, the ruddy and fragrant potatoes will be ready.
    By this time, the ruddy and fragrant potatoes will be ready.
  7. In a frying pan, mix the chicken fillet, fried potatoes with garlic and onion. Add the chopped coriander and basil, pour in the dry white wine and simmer under the lid for 5-10 minutes. Ready-made ojakhuri is traditionally served in ketsi in combination with homemade red Georgian wine. Ojakhuri is a national dish of Georgian cuisine. Translated from Georgian, it means "family". It is rightfully so called, since it can be cooked in any quantity, quickly and deliciously feed the whole family. There is a legend about the history of the appearance of Ojakhuri. In one of the mountain Georgian villages, an ordinary family faced a problem: the family is large, and there is very little meat left. To feed everyone, the mother decided to add twice as many potatoes to the meat in the pan and season with traditional spices. The children liked this dish so much that they asked to cook it more often. Over the years, this dish began its journey through cities and villages. Each hostess added her own ingredients when cooking it. Thus, ojakhuri has become one of the main dishes of the national Georgian cuisine.Ojahuri is made from different types of meat (beef, pork and chicken), potatoes, spices. And they are served to the table as part of the national dish - ketsi. Ketsi is a clay frying pan designed for cooking dishes on the grill or in the oven. It retains heat for a long time, thanks to this, the dish remains hot for a long time.
    In a frying pan, mix the chicken fillet, fried potatoes with garlic and onion. Add the chopped coriander and basil, pour in the dry white wine and simmer under the lid for 5-10 minutes. Ready-made ojakhuri is traditionally served in ketsi in combination with homemade red Georgian wine. Ojakhuri is a national dish of Georgian cuisine. Translated from Georgian, it means "family". It is rightfully so called, since it can be cooked in any quantity, quickly and deliciously feed the whole family. There is a legend about the history of the appearance of Ojakhuri. In one of the mountain Georgian villages, an ordinary family faced a problem: the family is large, and there is very little meat left. To feed everyone, the mother decided to add twice as many potatoes to the meat in the pan and season with traditional spices. The children liked this dish so much that they asked to cook it more often. Over the years, this dish began its journey through cities and villages. Each hostess added her own ingredients when cooking it. Thus, ojakhuri has become one of the main dishes of the national Georgian cuisine.Ojahuri is made from different types of meat (beef, pork and chicken), potatoes, spices. And they are served to the table as part of the national dish - ketsi. Ketsi is a clay frying pan designed for cooking dishes on the grill or in the oven. It retains heat for a long time, thanks to this, the dish remains hot for a long time.
  8. One day, after visiting a Georgian restaurant and following the advice of friends, we tried this dish, which we liked so much that we wanted to cook it at home. Since then, we have been organizing family dinners "in Georgian".
    One day, after visiting a Georgian restaurant and following the advice of friends, we tried this dish, which we liked so much that we wanted to cook it at home. Since then, we have been organizing family dinners "in Georgian".
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