Chicken With Okra

Ingredients

• 1200 to 1500 gchicken, cut into quarters
• 450 gokra
• 4 tablespoonsred wine vinegar
• 7 tablespoonsextra virgin olive oil
• 100 gonion, minced
• 2garlic cloves, minced
• 2 teaspoonstomato paste
• 750 gvery ripe tomatoes
• 50 gsweet red pepper, finely chopped
• 450 gpotatoes, peeled and cut into thin wedges
• 2 tablespoonsfresh parsley, minced

Instructions

1. 1

   Prepare the okra

   If using frozen okra, thaw it in a bowl of water, then drain it in a strainer. For fresh okra, follow the preparation notes supplied with the original recipe.

2. 2

   Grate the tomatoes

   Grate the tomatoes over a box grater, leaving the skins behind. Put the tomato pulp in a bowl for the sauce.

3. 3

   Preheat the oven

   Heat the oven to 230°C.

4. 4

   Season the chicken

   Set the chicken in a baking pan and drizzle it with 2 tablespoons of extra virgin olive oil. Season with salt and pepper.

5. 5

   Roast the chicken

   Roast the chicken for 15 minutes. Remove the pan and lower the oven to 200°C; prepare the okra while the chicken cooks.

6. 6

   Cook the okra

   Heat a non-stick frying pan over high heat. Add the okra and toss it now and then for about 5 minutes, or until it releases liquid.

7. 7

   Add the vinegar

   Pour in the vinegar and cook until the okra has absorbed it. Transfer the okra to a bowl and set it aside.

8. 8

   Heat the oil

   Warm the remaining 5 tablespoons of olive oil in the same frying pan.

9. 9

   Soften the aromatics

   Cook the onion and garlic over medium heat until softened.

10. 10

    Cook the paste

    Stir in the tomato paste and cook for 1 minute.

11. 11

    Add the tomatoes

    Add the grated tomatoes, season with salt and pepper, and turn the heat up to high.

12. 12

    Thicken the sauce

    Cook the tomato mixture until it thickens.

13. 13

    Arrange the potatoes

    Place the potato wedges around the chicken in the baking pan.

14. 14

    Add okra and parsley

    Scatter the okra over the top, then sprinkle with parsley.

15. 15

    Add sauce and water

    Coat the chicken and vegetables with the sauce. Pour 2 cups of hot water into the pan from the side, or add just enough to partly cover the food. Cover with parchment paper and secure aluminium foil over it.

16. 16

    Bake until tender

    Bake for about 1 hour, then test a potato with a knife. If it is not cooked through, bake for a little longer.

17. 17

    Finish uncovered

    Remove the covers and bake for a further 20 to 30 minutes.

18. 18

    Rest before serving

    Serve the dish, or for a deeper meld of flavours, leave it covered in the warm oven with the door open for 30 minutes first.

What is Greek baked chicken with okra?

This is a Greek-style oven dish in which chicken, okra and potatoes cook together in a tomato sauce. Okra is a familiar ingredient in Greek home cooking, where it is often paired with tomatoes and baked until tender.

This version starts the chicken roasting before adding the vegetables and sauce. That gives the chicken a head start, while the vinegar-treated okra and ripe tomatoes bring a savoury, tangy balance to the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 34g protein, 40g carbs, 47g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the olive oil carries much of the fat. Chicken supplies the protein, with additional fat coming from the chicken and oil. To balance the plate, serve a generous portion of salad or another non-starchy vegetable alongside it.

The tomato sauce

Ripe tomatoes: grating them produces a juicy pulp for the sauce while leaving the skins behind. Let the mixture cook until it thickens before adding it to the roasting pan.

Tomato paste: a brief cook in the onion and garlic base helps it blend into the sauce. Stir it for the full minute so it is mixed through before the grated tomatoes go in.

Getting the okra ready

Frozen okra: thaw it in water and drain it before cooking, as directed in the method. Fresh okra has separate preparation notes in the original recipe, so consult those if using it.

Vinegar: cook the okra in the hot pan first, then add the vinegar and let it absorb. This step seasons the okra before it joins the chicken and sauce.

Layering the pan

Chicken first: the initial 15-minute roast begins cooking the quarters before the vegetables are arranged around them. Use a baking pan large enough to hold the chicken and the additions in a fairly even layer.

Potatoes and okra: arrange the wedges around the chicken and put the okra on top. Spread the sauce across the contents, then add the hot water from the side to partly cover the food.

How to judge doneness

Potatoes: after about an hour covered, push a knife into a wedge. If it meets resistance, continue baking before uncovering the pan.

Uncovered finish: the final 20 to 30 minutes let the surface bake without its covers. Keep an eye on the pan during this stage, and take it out when the potatoes are tender and the sauce has cooked down.

Timing and resting

The chicken roasts briefly at 230°C, then the oven is lowered to 200°C for the longer covered bake. Prepare the okra and sauce while the chicken has its initial roast to keep the stages moving.

The recipe suggests resting the finished dish in the warm oven, covered, with the door open for 30 minutes. This is optional, but gives the flavours time to settle together before serving.

What to serve alongside

The chicken, potatoes and okra make this a substantial one-pan meal. Serve it as it is, spooning plenty of tomato sauce over each portion.

A simple green salad or another fresh vegetable can add contrast to the soft, saucy vegetables. Bread is also useful for collecting any sauce left on the plate.

Recipe notes & tips

• Choose very ripe tomatoes so they grate easily and make a juicy sauce.
• Drain thawed okra well before putting it in the frying pan.
• Use a pan with enough room for the chicken, potatoes and okra.
• Add the hot water carefully from the side so the sauce stays over the ingredients.
• Check a potato with a knife before removing the covers.
• Allow for the optional 30-minute rest when planning when to serve.

Variations

• Fresh tomatoes: use very ripe tomatoes as listed for a bright, homemade sauce.
• Frozen okra: thaw it in water and drain it before cooking as in the method.
• More parsley: add extra minced parsley at serving for a fresher finish.
• Pepper balance: adjust the amount of sweet red pepper to suit your taste.
• Sauce consistency: bake uncovered for the full 20 to 30 minutes for a more reduced finish.

Common mistakes to avoid

• Skipping the first roast: the chicken needs its 15-minute start before the vegetables are added.
• Wet okra: drain thawed okra before frying so excess water does not collect in the pan.
• Rushing the sauce: cook the grated tomatoes until thickened before adding them to the baking pan.
• Adding too much water: pour in 2 cups from the side, or only enough to partly cover the food.
• Uncovering too early: test a potato after the covered hour and continue baking if it is still firm.
• Serving immediately: if time allows, leave the covered dish in the warm oven with the door open for 30 minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, either in a covered ovenproof dish or in the microwave; add a splash of water if the sauce has thickened too much.

Frequently asked questions