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.
