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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!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 4
Calories: 705 kcal
Course: Main Course
Cuisine: gluten-free

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 (½ 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

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

Notes

  • If using fresh okra for this recipe, first trim its stem all around with a knife without cutting it off and removing it though.
  • Second, rinse well and drain. Finally, place it on a sheet pan, drizzle with vinegar, and sprinkle with salt toss to combine. Heat oven at 40°C / 105°F and place the pan inside. Leave for 30 minutes up to 1 hour. 
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Nutrition Information

Serving 1serving Calories 705kcal (35%) Carbohydrates 40g (13%) Protein 34g (68%) Fat 47g (72%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 27g Trans Fat 0.1g Cholesterol 108mg (36%) Sodium 153mg (6%) Potassium 1643mg (47%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 3177IU (64%) Vitamin C 98mg (109%) Calcium 155mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 705

% Daily Value*

Serving 1serving
Calories 705kcal 35%
Carbohydrates 40g 13%
Protein 34g 68%
Fat 47g 72%
Saturated Fat 10g 50%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 27g 135%
Trans Fat 0.1g 5%
Cholesterol 108mg 36%
Sodium 153mg 6%
Potassium 1643mg 35%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 3177IU 64%
Vitamin C 98mg 109%
Calcium 155mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.