Greek cuisine · Soups & Stews

Chicken with Okra

Chicken thighs and okra pods slowly braised in tomato sauce until the meat falls off the bone.

Ingredients · for 4 servings

• 4 chicken thighs
• 500 g okra pods (fresh or frozen)
• 2 onions
• 3 cloves garlic
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 3 tbsp white wine vinegar
• 1/2 bunch parsley
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the okra pods, twist off the stem ends into a cone shape, sprinkle with the vinegar and let steep for 20 min.; then rinse and pat dry.
2. Season the chicken thighs with salt and pepper and sear in hot olive oil in a wide braising pot for 8 min. all over until the skin is golden brown; remove.
3. Sweat the finely diced onions in the frying fat for 6 min. until soft, add the chopped garlic and tomato paste and toast for 1 min.
4. Deglaze with the chopped tomatoes and 200 ml water, return the thighs and braise covered over low heat for 30 min.
5. Arrange the okra pods around the meat in the sauce and cook for another 25 min. without stirring, until tender and the sauce clings thickly to the spoon.
6. Season with the juice of half a lemon, sprinkle with chopped parsley and serve with the remaining lemon in wedges.