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.
To prepare ojahuri, prepare all the necessary ingredients.
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.
Cut the chicken fillet into large pieces and fry until tender.
Transfer the finished chicken fillet to a separate bowl.
In the same pan, fry the chopped onion until light golden brown. Then add the chopped garlic and lightly fry together with the onion.
By this time, the ruddy and fragrant potatoes will be ready.
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.