Chicken With Okra

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

📝 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 (1/2 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

1. 1Prepare 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.
2. 2Prepare 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.
3. 3Preheat oven to 230°C / 445°F.
4. 4Add 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.
5. 5Roast 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.
6. 6Prepare 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.
7. 7Pour in the vinegar and cook until okra absorbs it all. Remove the okra from the pan and set it aside in a bowl.
8. 8Heat the remaining 5 tablespoons of olive oil in the same pan.
9. 9Saute the onion and garlic over medium heat until softened.
10. 10Stir in the tomato paste and cook for a minute.
11. 11Add the grated tomatoes, season with salt and pepper, and raise the heat to high.
12. 12Cook the sauce until it thickens.
13. 13Lay the potato wedges all around the chicken.
14. 14Add the okra on top, and sprinkle with parsley.
15. 15Coat 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.
16. 16Bake 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.
17. 17Uncover and bake for another 20 to 30 minutes.
18. 18Serve. 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!