Ingredients:
| 6 |
Cup |
Canned Tomatoes |
| 1 |
Whole |
Chicken Large, free-range, jointed |
| 2 |
Clove |
Garlic Finely sliced |
| 1 1/2 |
lb |
Okra Prepared, fresh |
| 4 |
Tablespoon |
Olive Oil |
| 1 |
Large |
Onion Thinly sliced |
| 1 |
Tablespoon |
Oregano |
| 1 |
Bunch |
Parsley Finely chopped |
| 1-2 |
Pinch |
Pepper To taste |
| 2-3 |
Pinch |
Salt To taste |
| 1 |
Tablespoon |
Thyme |
| 1 1/4 |
Cup |
Water | |
Directions:
- Rinse and dry the chicken pieces.
- Place the oil in a wide saucepan and, when hot, fry the
chicken pieces on both sides until they become golden.
- Take the chicken out, add and fry the onion and garlic until
they are pale brown.
- Add the oregano, thyme, tomatoes and water, pressing them with
a wooden spoon to break them up.
- Bring to the boil.
- Season with salt and pepper, add the chicken pieces.
- Cover and cook the chicken for 20 minutes and then add 1
1/2lbs. of prepared okra on top.
- The okra should sit in but not be covered by the sauce.
- Add a little water if needed.
- Shake the pan and cook slowly for about 30 minutes without
stirring, but rotating the saucepan occasionally.
- Continue cooking until the water has evaporated and the sauce
has reduces and thickened.
- Sprinkle with parsley and serve.
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