Ojakhuri, a beloved Georgian family dish, is a delightful medley of fried meat, potatoes, and fresh vegetables. This unique recipe uses tender chicken gizzards, a flavorful and cost-effective alternative to traditional proteins like pork or chicken. Perfectly seasoned and cooked to crisp perfection, Ojakhuri is sure to become a family favorite at your table.
Ingredients
- 🐔 250-300g Chicken gizzards
- 🥔 2 large potatoes, peeled and chopped
- 🥬 A handful of spinach, chopped
- 🌶️ 1 green bell pepper, chopped
- 🫛 1 red bell pepper, chopped
- 🧅 2 onions, one diced, one sliced
- 🧈 1-2 tablespoons butter
- 🛢️ 1-2 tablespoons vegetable oil
- 🧂 Salt
- 🌶️ 1/2 teaspoon dry pepper paprika
- 🌿 1 teaspoon thyme
- 🧄 1 teaspoon garlic powder
- 🫚 1 teaspoon ginger powder
- or a small piece of fresh ginger, sliced
- 🧃 1-2 Maggi seasoning cubes, crumbled
- 🥔 1-2 teaspoons potato seasoning
Instructions
1- Prepare Vegetables:
- Peel and chop two large potatoes into wedges. Soak in water.
- Chop one red and one green bell pepper. Dice one onion and slice another into rings. Chop spinach.
2- Boil the Gizzards:
- Clean gizzards and place them in a pot with diced onions, salt, dry pepper, thyme, garlic, ginger powder, and crumbled Maggi cubes.
- Cover with water, boil, then simmer until tender.
3- Fry the Potatoes:
- In a frying pan, melt butter over medium heat. Drain and fry potatoes until golden brown.
- Sprinkle with potato seasoning and mix. Set aside.
4- Fry Gizzards and Vegetables:
- Remove boiled gizzards from broth.
- In a pan with oil, sauté sliced onions (and fresh ginger if using) until translucent.
- Add gizzards, frying until browned.
5- Combine and Finish:
- Add fried potatoes to gizzards. Stir in bell peppers and sliced onions.
- Mix in spinach until just wilted. Cook until all vegetables are tender-crisp.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Calories: 350 per serving
Proteins: 20g per serving
Fats: 18g per serving
Carbohydrates: 25g per serving
Equipment:
- 🍴 Wooden striped cutting board
- 🍴 Green leaf-shaped plastic cutting board
- 🔪 Serrated kitchen knife
- 🥣 Glass and plastic mixing bowls
- 🍲 Haussberg pot
- 🍳 Non-stick frying pans
- 🍳 Haussberg gas stove
- 🥄 Black plastic spatula
- 🥄 Wooden cooking spoon
Cooking Tips:
- Tenderize gizzards by boiling first.
- Fry potatoes in butter for a richer taste.
- Use fresh spices for enhanced flavor.
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Ojakhuri
