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.