A Greek traditional, rather demanding to prepare but worth making recipe with chicken stewed in tomato sauce with okra.
Ingredients
2 kgr Whole chicken, raw, weighed with bone
1 kgr Okra, raw
2 item Onions, raw, medium, item
500 gr Spring onions, bulbs and tops, raw
200 gr Parsley, fresh
2 item Garlic, raw, cloves, item
100 ml Olive oil
3 item Tomatoes, raw, large, item
1 tablespoon (tbsp) Tomato puree
1 pinch Salt
1 pinch Pepper, black
Servings scaling: 4
Preparation
Preparing fresh okra; alternatively, you can use frozen okra which is ready to cook!
Remove the covering around the head with a sharp knife as if peeled conically. Make sure the head remains on the okra and does not open or tear.
Once finished rinse and drain them thoroughly. Place them in a baking tray, pour vinegar over, and sprinkle with coarse salt. Stir them lightly so that the vinegar covers all okras.
Let them sit for about 1 hour. If it's summer, put them in the strong sun alternatively place the baking tray in the oven on medium heat for 20 to 30 minutes; don't bake them.
Preparing the chicken with the okra:
Cut the chicken into portions of your preference i.e. to four (breast with wings and thighs with drumstick) or six or eight; usually to four in this Greek traditional recipe.
Fine-chop the tomatoes, the onions, the spring onions, and the garlic and ready them for cooking; you can use canned tomatoes for ease.
Heat the olive oil over low heat in a pot and sauté the chicken, onions, and garlic together for 10-15 minutes.
Add the okra, parsley, tomatoes, tomato paste and salt.
Cook over low heat until the chicken and vegetables are tender and covered in a thick sauce, about 40-45 minutes.
If necessary, add a bit of hot water, during cooking so the mix won't stick to the pot. Do not stir with a spoon, but gently shake the pot.
Serve each chicken portion with a generous portion of okras, sprinkle with some fresh parsley, and season to your personal taste.
