Main Course
Ostri with Eggplant and Zucchini
About this dish
Ostri is a classic Georgian dish where tender chicken is simmered in a rich, aromatic sauce made with fresh tomatoes and a medley of herbs. In this version, we add sautéed eggplant and zucchini to create a heartier meal that's perfect for family dinners.
The combination of juicy chicken, silky vegetables, and warm spices is pure comfort. It's a staple in Georgian households during summer when vegetables are at their peak.
Ingredients
UK and US measurements are both included for every recipe.
Chicken thighs
protein1 kg
Imperial measurement: 2.2 lb
Eggplant
vegetable2 medium
Imperial measurement: about 500 g
Zucchini
vegetable2 medium
Imperial measurement: about 400 g
Olive oil
fat60 ml
Imperial measurement: 1/4 cup
Large onion
vegetable1
Garlic cloves
herb4 cloves
Imperial measurement: 4
Ripe tomatoes
fruit400 g
Imperial measurement: 14 oz
Tomato paste
seasoning2 tablespoons
Ground coriander
spice1 teaspoon
Ground turmeric
spice1/2 teaspoon
Paprika
spice1 teaspoon
Fresh cilantro
herb30 g
Imperial measurement: 1 cup packed
Salt
seasoningto taste
Black pepper
spiceto taste
Chicken broth
liquid240 ml
Imperial measurement: 1 cup
Method
Prepare vegetables
15 minutesCube eggplant and zucchini into 2-cm pieces. Dice onion. Mince garlic. Score tomatoes and blanch, then peel and chop roughly.
Salt eggplant
15 minutesPlace eggplant cubes in a colander, sprinkle with salt, let sit 15 minutes to draw out bitterness. Rinse and pat dry.
Sear chicken
5 minutesHeat 2 tablespoons of olive oil in a large pot over medium-high heat. Cut chicken thighs into bite-sized pieces and sear for 5 minutes until browned on all sides. Remove and set aside.
Sauté aromatics
5 minutesAdd remaining oil, reduce heat to medium. Sauté onion until golden, about 5 minutes. Add garlic and cook 1 minute.
Cook tomatoes
8 minutesAdd fresh tomatoes and tomato paste. Stir, scrape bottom, simmer 8 minutes until tomatoes break down.
Sauté vegetables separately
8 minutesIn a separate skillet, heat a little oil over medium-high heat and sauté eggplant and zucchini for 8 minutes until softened. Season with a pinch of salt.
Combine and simmer
30 minutesReturn chicken to the pot, add spices (coriander, turmeric, paprika), and mix. Add chicken broth, bring to a simmer, cover, and cook for 30 minutes over low heat. Stir occasionally.
Add vegetables
15 minutesAfter 30 minutes, stir in the sautéed eggplant and zucchini. Continue simmering uncovered for 15 minutes until thickened.
Season and finish
5 minutesAdjust salt and pepper. Stir in half of the chopped cilantro, reservome for garnish. Simmer 5 more minutes.
Serve
0 minutesServe hot garnished with remaining cilantro, accompanied by rice, Georgian bread like shoti, or a simple side salad.
Equipment
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Nutrition facts
Tips
- To deepen the flavor, allow the ostri to rest for 10 minutes after cooking before serving.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the other spices.
- Salting the eggplant is optional but recommended to remove bitterness, especially if the eggplants are large or older.
Serving suggestions
- Serve with steamed rice, crusty bread, or a side of fresh cucumber and tomato salad.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.