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Oven baked chicken with okra

Published on April 7, 2015 | By |

Okra tends to be gummy and some people like that, but then again, some don’t.

Here is some advice for those who prefer to avoid gummy okra:

  1. Choose bright green pods, the smaller the better.
  2. Refrigerate in a paper bag for not more than a day or two.
  3. Fry or bake whole okra, or cook with ingredients such as citrus, tomatoes, vinegar. (Do not slice or chop)
  4. Do not overcook (should have a slight crunchy bite) and do not stir while cooking (move pot or pan around if stirring is needed)

Ingredients

  • 2kg/4lb organic free-range chicken (whole or in pieces)
  • 2 cups organic canned whole cherry tomatoes or fresh ripe plum tomatoes, peeled and chopped
  • Juice of one lemon
  • 2 cloves of garlic, whole, unpeeled
  • ½ tsp dried oregano
  • 1 ¾ cups hot water
  • 700g/1 ½ lb. okra, fresh or frozen (not canned)
  • 1/3 cup extra virgin olive oil
  • Sea salt, freshly ground black pepper

Directions

  • 1. Preheat oven to 200°c/390°f.
  • 2. Wash the chicken and place in a large pan.
  • 3. Pour the lemon juice over the chicken and season with oregano, salt and pepper.
  • 4. Add the garlic and sprinkle the olive oil over the chicken. Add ¾ cup water to the pan (avoid pouring over the chicken)
  • 5. Roast the chicken for about 40 minutes.
  • 6. Prepare the okra: if fresh, simply slice off the thick stem taking care not to pierce the okra. Wash very well under running water. If frozen, slightly defrost.
  • 7. When the 40 minutes are over, remove the chicken from the oven and add the okra, tomatoes, salt, pepper and the rest of the hot water.
  • 8. Reduce the heat to 190°c/375°f and return pan to oven. Cook the chicken with the okra for another 45 minutes or until nicely golden.
  • 9. Do not stir while cooking. If okra seems to be dry then very gently baste them with some of the pan juices or move them around with a spoon being careful not to crush them in the process.
  • 10. Set aside to cool for about 15 minutes before serving. Use a large spoon to carefully scoop out the okra.
  • 11. Serve with a large tomato/feta salad and fresh crusty bread.