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Print Recipe
Ojahuri with Chicken Recipe
The Caucasus is colorful and diverse. Traveling around the Caucasus, you can see picturesque mountain landscapes, monasteries and churches, walk along the old city streets with their own history and culture. And of course, you can not 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, flavorful and delicious. And in combination with homemade Georgian wine, it is an unforgettable gastronomic pleasure.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To prepare ojahuri, prepare all the necessary ingredients.
    To prepare ojahuri, prepare all the necessary ingredients.
  2. Peel the potatoes and cut them into large slices. In a bowl, mix the 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 the 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 chopped onion until light golden brown. Then add the chopped garlic and lightly fry together with the onion.
    In the same pan, fry the 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 chopped coriander and basil, pour in dry white wine and simmer under the lid for 5-10 minutes. Ready-made ojakhuri is traditionally served in ketsi, in a combination of 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 prepared in any quantity, quickly and deliciously feed the whole family. There is a legend about the history of the appearance of the Ojahuri. 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 seasoned with traditional spices. The children liked the 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 preparing it. Thus, ojakhuri has become one of the main dishes of the national Georgian cuisine.Ojahuri is prepared from different types of meat (beef, pork and chicken), potatoes, spices. And they are served to the table in the national dishes-ketsi. Ketsi is a clay frying pan designed for cooking dishes on the grill or in the oven. It keeps the 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 chopped coriander and basil, pour in dry white wine and simmer under the lid for 5-10 minutes.
Ready-made ojakhuri is traditionally served in ketsi, in a combination of 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 prepared in any quantity, quickly and deliciously feed the whole family.
There is a legend about the history of the appearance of the Ojahuri. 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 seasoned with traditional spices. The children liked the 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 preparing it. Thus, ojakhuri has become one of the main dishes of the national Georgian cuisine.Ojahuri is prepared from different types of meat (beef, pork and chicken), potatoes, spices. And they are served to the table in the national dishes-ketsi.
Ketsi is a clay frying pan designed for cooking dishes on the grill or in the oven. It keeps the heat for a long time, thanks to this, the dish remains hot for a long time.
  8. Once, 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".
    Once, 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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