Ojakhuri

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
  • Brand: Sahara Spice
• 🧄 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