A Greek traditional, rather demanding to prepare but worth making recipe with chicken stewed in tomato sauce with okra.
Ingredients
2.00 kgr Whole chicken, raw, weighed with bone
1.00 kgr Okra, raw
2.00 item Onions, raw, medium, item
500.00 gr Spring onions, bulbs and tops, raw
200.00 gr Parsley, fresh
2.00 item Garlic, raw, cloves, item
100.00 ml Olive oil
3.00 item Tomatoes, raw, large, item
1.00 tablespoon (tbsp) Tomato puree
1.00 pinch Salt
1.00 pinch Pepper, black
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.
