Ingredients Jump to Instructions ↓

  1. 1 Chicken, about 2 kg (4 lb)

  2. 1/4 c Butter

  3. 1 Onion; finely chopped

  4. 1 Garlic clove; crushed

  5. 1 1/2 c Chopped, peeled tomatoes

  6. 1 tb Tomato paste

  7. 1/2 c Dry white wine

  8. 1 Bay leaf

  9. 2 Pieces of cinnamon bark

  10. 1/2 ts Sugar Salt Freshly ground black pepper

  11. 500 g Prepared okra

  12. 500 g 1 lb 1 1/2 hours Cut chicken into serving pieces and wipe dry. Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides. Remove to a plate when browned. Reduce heat and add onion and garlic. Fry gently until onion is transparent and add remaining ingredients. Cover and simmer for 20 minutes. Meanwhile, lightly brown prepared okra in a little butter and set aside. Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender, adding browned okra

  13. 20 minutes before end of cooking time. Remove bay leaf and cinnamon bark and serve with boiled or mashed potatoes. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN:

Instructions Jump to Ingredients ↑

  1. Typed for you by Karen Mintzias


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