Chicken with Okra
chicken with okra in a tomato sauce baked in the oven
Equipment
- 1 dutch oven 8 liter
Ingredients
- 1 kilo okra fresh or frozen
- 1/2 cup olive oil
- 2 small onions sliced
- 2 garlic cloves finely chopped
- 2 potatoes medium to large size
- 700 grams tomato passata
- 1/2 bunch parsley chopped
- 1/2 bunch dill chopped
- 6 chicken leg quarters
- 1 cup chicken broth
- 1 pinch crushed red pepper flakes (option)
- 1 teaspoon dried oregano (option)
Instructions
- Peel the stems and shape it to a cone. This has to be done only for fresh okra. (Wash the okra under running water and place them in a large bowl filled with cold water and about a half cup of vinegar. Let them soak in the water for 30 minutes. Pat them dry. ). If okra is frozen, skip this procedure and just wash in order to remove ice and drain.
- Wash the chicken and remove the skin. (Optional).
- Cut each thigh into two pieces, sprinkle with salt and freshly ground pepper.
- Place into a pot of water just barely covering the chicken. Boil for only 20 minutes. Remove and set aside. Broth will be used in the dutch oven.
- Add oil in the Dutch oven and on the stove top at medium heat, sauté the onion and garlic until translucent. Add the potatoes and then add the tomatoes, dill and parsley, salt and black pepper.
- When the sauce has boiled add okra. Mix well.
- Place chicken into the ingredients in the Dutch oven along with the chicken stock.
- Cover the Dutch oven with the lid (or cover baking tin with aluminum foil.
- Bake at 190 C/ 375 degrees F for 1 hour.
- Remove foil or lid and bake for fifteen more minutes or until sauce is thick.
- Served with greek bread and feta this was totally amazing!