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Add a photoServings: 4
Ingredients
- 1 x Roasting chicken, weighing about 1.5kg (3 1/2 lb) jointed
- 4 Tbsp. Extra virgin olive oil
- 3 Tbsp. Vegetable oil
- 2 med -sized onions, finely sliced
- 1 x 400 gram can minced tomatoes, (14oz)
- 1 Tbsp. Tomato puree
- 150 ml Water, ( 1/4 pint)
- 1 Tbsp. Dry oregano
- 750 gm Okra, (1 1/2lb) Salt and freshly grnd black pepper
Directions
- Brown the chicken pcs on both sides in the warm oils in a large saucepan or possibly flameproof casserole. Drain and remove to a plate.
- Brown the onions lightly in the same pan, add in the chicken pcs, the tomatoes and tomato puree, water, oregano and seasoning, cover and cook for 30 min.
- Prepare the okra by slicing off the top of the stalk end, taking care not to cut into the pods and expose the seeds.
- Drop them into cool water, wash gently and strain. Repeat once or possibly twice till the water is clear.
- Add in the okra to the casserole and shake the casserole to spread the okra proportionately around the chicken. The okra should sit in the sauce; if needed add in a little water.
- Add in more seasoning, cover and cook gently for a further 20 min.
- Don't stir once the okra has been added, but shake the casserole occasionally.
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