Chicken With Okra

5 from 2 votes

Greek baked chicken with okra, tomatoes, and potatoes. A delicious dish that even those who aren't fond of okra tend to enjoy!

Prep Time20

Cook Time1 45

Servings:

Calories: 705kcal

Ingredients

1200 to 1500 grams (2.6 -3.3 pounds) chicken cut in quarters
450 grams (1 pound) okra if using fresh see notes below
4 tablespoons red wine vinegar
7 tablespoons extra virgin olive oil
100 grams (1 small) onion minced
2 garlic cloves minced
2 teaspoons tomato paste
750 grams (4 large) very ripe tomatoes
50 grams (½ medium-sized) sweet red pepper finely chopped
450 grams (2 medium-sized) potatoes peeled and cut into thin wedges
2 tablespoons fresh parsley minced

Instructions

Prepare the okra. If using frozen okra thaw in a bowl with water and then drain in a strainer. If using fresh please See Notes Below.
Prepare the tomatoes. Grate the tomatoes using a box grater and discard the skins. Keep the grated tomato pulp in a bowl to use for making the sauce.
Preheat oven to 230°C / 445°F.
Add chicken into a baking pan (I used a 12-inch (31 cm) round pan) and drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and pepper.
Roast the chicken for 15 minutes. Then take the pan out of the oven and drop the temperature to 200°C / 390°F. While the chicken is baking prepare the okra.
Prepare the okra. Heat a non-stick frying pan over high heat. Add the okra and cook for about 5 minutes tossing every now and then. Or until the okra drains.
Pour in the vinegar and cook until okra absorbs it all. Remove the okra from the pan and set it aside in a bowl.
Heat the remaining 5 tablespoons of olive oil in the same pan.
Saute the onion and garlic over medium heat until softened.
Stir in the tomato paste and cook for a minute.
Add the grated tomatoes, season with salt and pepper, and raise the heat to high.
Cook the sauce until it thickens.
Lay the potato wedges all around the chicken.
Add the okra on top, and sprinkle with parsley.
Coat everything with the sauce. Then pour 2 cups hot water into the pan from the side (or just enough water to partly cover the food) cover the pan with parchment paper and secure with aluminum foil on top.
Bake for about 1 hour. At this point run a knife through one of the potatoes to check if they're cooked. If not bake for a little longer.
Uncover and bake for another 20 to 30 minutes.
Serve. Ideally, let the food stand inside the warm oven (with the door open) covered for 30 minutes before serving it will be even more delicious!

Notes

If using fresh okra for this recipe, first trim its stem all around with a knife without cutting it off and removing it though.

Second, rinse well and drain. Finally, place it on a sheet pan, drizzle with vinegar, and sprinkle with salt toss to combine. Heat oven at 40°C / 105°F and place the pan inside. Leave for 30 minutes up to 1 hour.

Nutrition