This recipe for Greek Baked Chicken with Okra makes the best of a vegetable that many people don’t like – usually because it hasn’t been cooked properly. Known as Kotopoulo me Bamies in Greece where this is very popular, this version has cut down greatly on the fat that you’d find in this dish’s homeland. Like much Greek cooking it’s simple, tasty and packed with vegetable goodness. There’s a lot of oregano in this recipe but it will give the meal that authentic Greek flavour. Also, don’t be tempted to leave out the wine as it just doesn’t taste the same without it.

Preparation time: 10 minutes

Cooking Time: 40-45 minutes

Serves: 2

Energy: 305 calories per serving (with crème fraîche) 68
calories without

Equipment:

Large saucepan with lid
Sharp vegetable knife
Ingredients:
250g skinless chicken pieces
200g okra
250g tomatoes
1 tablespoon olive oil
100ml dry white wine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon oregano
Salt & pepper to taste

Directions:

Trim the okra

Mince the garlic

Peel and chop the onion

Skin and roughly chop the tomatoes

Rinse and dry the chicken pieces

Heat olive oil in heavy Dutch oven

Add chicken pieces in batches and brown well on all sides; set aside

Add onion to pot and sauté until golden

Drain off any excess fat

Return chicken to pot and add garlic, oregano, tomato sauce and wine

Season to taste

Bring to simmer and cook for 20 minutes until chicken is just tender

Add okra and cook approximately 15-20 additional minutes until chicken and vegetables are completely tender

Add a little water if necessary

Do not overcook okra because it goes gloopy and unpalatable

Sauce should reduce and thicken slightly

Serve with unsweetened, plain yogurt and bread, rice, bulgur wheat, or noodles.