Chicken with Okra
Season: Spring – Summer
Ingredients for the “kotopoulo me mpamies”
- 1 Kg Okra
- 1½ Kg Chicken (cuted)
- 3- 4 ripe tomatoes
- 2/3 of a cup extra virgin olive oil
- 1 onion chopped
- 1 – 2 gloves garlic
- 1/2 cup chopped parsley
- 1 cup of white dry wine
- the juice of 1 lemon
- 1/2 tea spoon of sugar
- 1/cup of vinegar
- salt & pepper
Clean and crush garlic with salt and few drops of vinegar in a mortar.
Chop the onion.
Wash the okra in a pot of water and clean them by cutting off the stem ends, taking care not to cut into the flesh of the okra.
Wet the cut with vinegar and place in layers in a baking dish, sprinkle them with fine salt and the lemon juice.
Clean and wash the chicken, cut them in pieces.
Put the olive oil in the pot and saute well the chicken pieces, a few at a time.
Remove them on a plate and saute the onion and the garlic for a minute or two.
Add the chopped tomatoes and parsley and let it cook for 3 – 4 minutes.
Add the chicken, the wine, salt and pepper and the sugar.
Cover the pot and let cook for 30 minutes under medium fire.
In a big pot boil the okra in salted water for 10 minutes.
Strain the okra and dispose them on the top of the chicken.
Add a cup of water, cover the chicken pot and shake well.
Let it cook for 25 minutes before ready.
Serve “Chicken with Okra” on a serving dish with feta cheese and a white wine like Malagousia.
Serves 6 / Prep time: 15 min / Cooking time: 60 min.