Classic chicken with okra

This is another tarditional Greek dish. Use baby okra and any part of chicken you prefer; breast, legs or thighs. Try to avoid overcook the okra to avoid making the dish too slimy.

Preparation Time: 10 min.
Cooking Time: 35 min.
Servings: 4

Nutritional Information (Amount per serving)

Calories 212 Kcal
Protein 20.5g
Carbohydrates 22.25 g
Dietary Fiber 1 g
Fat- total 7 g
Saturated Fat 1.15 g
Mono Fat 3.3 g
Poly Fat 1 g
Cholesterol 42.5 mg

INGREDIENTS

300g chicken, cut in pieces
1kg baby okra, fresh or frozen
3 fresh tomatoes, grated, or 1 can tomato paste
1 onion, chopped
1 bell pepper, chopped
1 teaspoon dried oregano
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1 cup water

PREPARATION

Rinse the okra with water, remove the stems and put in a big bowl. Sprinkle with half a teaspoon of salt and lemon juice to draw out the liquid. Set aside. Rinse the chicken, pat dry and season with the other half teaspoon of salt and pepper. Pour the olive oil into a casserole and add the chicken, onion and bell pepper. Cook for 15 minutes over medium heat. Stir in tomato and water and bring to boil. Reduce heat to low and cook for 5 minutes. Drain the okra and add it to the casserole. Let it simmer for 15 minutes. Serve in plates and add the oregano on top.


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