Baked chicken with okra recipe

Created by

  Print    Enlarge text

Rate this recipe

Listen

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.

  • Cuisine: Greek
  • Prep Time: 30 min(s)
  • Cook Time: 1 hr(s)
  • Serves 2

Author and cook Maria Benardis, founder of www.greekalicious.com.au, shares a recipe for backed chicken with okra.

Bamies is the Greek word for okra. Okra is sometimes referred to as ladies' fingers because of their general appearance. It's also said to have originated in Africa. From here, it travelled to Egypt and then landed in Greece.

To avoid sliminess, okra pods can be fried, or cooked with acidic ingredients such as citrus, tomatoes or vinegar. Some cooks soak them in vinegar.

This recipe is one of the traditional ways the Greeks have adopted the okra into their cuisine.

Ingredients

2 cups extra virgin olive oil, for frying
500g okra, washed, stems trimmed
2 pieces chicken marylands
Salt and pepper, to taste
2 cloves of garlic, finely chopped
1 large onion, finely chopped
1 tsp ground cinnamon
2 cups fresh puréed tomatoes
50g Greek feta, crumbled, garnish (optional)

Preparation

Preheat oven to 180°C.

Heat the oil in a wok over high heat. When oil is hot, place half the okra in the wok and cook for 2 minutes. Turn them over half-way through cooking. Remove from the wok and drain well. Place the in a baking dish. Repeat with the remaining okra.

Place the chicken (one piece at a time) in the wok and cook on each side for 2-3 minutes or until golden brown on both sides. Drain well and place in the baking dish with the okra.

Season the chicken and okra with salt and pepper.

In a frying pan, heat 2 tablespoons of the oil used to cook the chicken and okra. When hot, add the garlic and onion. Cook until the onion softens. Add the cinnamon and tomato purée, season with salt and pepper, and mix well.

Reduce heat to low and simmer for 10 minutes or until the sauce reduces slightly.

Pour the sauce over the chicken and okra. Place the dish in the preheated oven and cook for 35 minutes. Remove from oven and set aside to cool slightly.

Divide the chicken and okra among plates. Scatter over crumbled feta to serve.

If you enjoyed this Baked chicken with okra recipe then browse more Greek recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.

Greek Restaurants

Displaying 10 of 235 Greek Restaurants.

  Restaurant Book Online Suburb
1. Cellar 47   Shepparton
2. Santorini Hawthorn   Hawthorn
3. Lemnos Taverna   Prahran
4. Triselies   Katoomba
5. Saffron   Manuka
6. Yots Greek Taverna   Larrakeyah
7. Eros Ouzeri   Adelaide
8. Estia   Henley Beach
9. George's Greek Tavern   Malvern East
10. Greek Spot   Hawthorn

View all Greek restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Tongs or fork

Avoid using a barbecue fork when turning steaks or meat on the barbecue (opt for tongs instead). The fork will pierce the meat encouraging the precious juices to flow out, rather than stay inside the meat and keep it tender.

Glossary

Tofu

Tofu is made from soybeans. Japanese use both firm and silken varieties in a number of dishes.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT