Known as bamia in the Middle East, okra in this region is commonly cooked with lamb and tomatoes until soft. This dish substitutes chicken for lamb, and is served in Lebanese flatbread.
- 2 x 200 g chicken breasts, trimmed
- 80 ml (⅓ cup) olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 300 g okra, trimmed, cut on the diagonal
- 250 g cherry tomatoes, halved
- 1 vine-ripened tomato, cut into 1 cm pieces
- ¼ cup mint leaves, chopped
- 1 tbsp chives, finely chopped
- Lebanese flatbread, natural yoghurt and lemon wedges, to serve
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.
Coat chicken with 1 tbsp oil and season with salt and pepper. Heat a frying pan over medium heat. Cook chicken for 6 minutes each side or until cooked through. Transfer to a plate, rest for 5 minutes, then thickly slice.
Wipe pan clean and heat remaining 60ml oil over medium heat. Cook onion and garlic for 5 minutes or until light golden. Add okra and cook, stirring occasionally, for 3 minutes or until it starts to soften. Stir in tomatoes and cook for 5 minutes or until softened. Remove from heat and stir in mint and chives. Season.
Wrap okra mixture in flatbread with chicken and yoghurt, and serve with lemon wedges.
Photography by Janyon.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.