Chicken with okra
Chicken with okra
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Διατροφική αξία ανά μερίδα
Chicken with okra
Υλικά
- 1 whole chicken (about 1.4 kg), cut into pieces
- 1 kg fresh okra
- 100 ml extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, thinly sliced
- 2 large ripe tomatoes, grated
- ½ bunch fresh parsley, finely chopped (leaves only)
- 3 tbsp wine vinegar
- Salt and freshly ground black pepper
Εκτέλεση
Heat the olive oil in a large casserole or Dutch oven and sear the chicken until golden brown on all sides. Season with fleur de sel (or sea salt) and freshly ground black pepper.
Move the chicken pieces to the sides of the pot and add the sliced garlic and chopped onion. Sauté for 2–3 minutes, until the onion softens and becomes translucent.
Add the grated tomatoes, season with salt and pepper and stir well. Bring the sauce to a gentle simmer, then pour in about 1 glass of cold water. Cover the pot with a sheet of parchment paper and the lid, reduce the heat and simmer for about 45 minutes.
Meanwhile, heat a little olive oil in a large frying pan and add the okra. Sauté for 2–3 minutes, shaking the pan frequently. Deglaze with the wine vinegar and continue cooking for another 2 minutes, until the vinegar has evaporated. Transfer the okra to a colander and allow it to drain.
After the chicken has cooked for 45 minutes, add the okra to the sauce. Sprinkle with the chopped parsley, cover again and continue cooking for about 30 minutes, until the okra is tender and the chicken is fully cooked.
Finally, remove the lid and simmer for another 5 minutes, allowing the sauce to reduce and become rich and glossy.
Traditionally, fresh okra was sprinkled with salt, drizzled with vinegar and left in the sun for several hours to release its natural mucilage. Briefly sautéing the okra with vinegar achieves a similar result while saving time.
Serve the chicken and okra on a large platter, finish with a few drops of extra virgin olive oil and enjoy while hot.
