To avoid a slimy mouthfeel, okra pods can be fried, or cooked with acidic ingredients such as citrus, tomatoes or vinegar. This recipe is one of the traditional ways the Greeks have adopted the okra into their cuisine.
- 2 cups extra virgin olive oil, for frying
- 500 g 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
- 50 g Greek feta, crumbled, garnish (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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 half-way through cooking. Remove from the wok and drain well. Place in a baking dish. Repeat with the remaining okra.
Place the chicken, one piece at a time, in the wok and cook for 2-3 minutes each side or until golden brown on both sides. Drain 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.
© 2012 Maria Benardis