Okra and Chicken Stew (Bamiyes Me Kotopoulo Yiahni)
This dish is a much-loved meal of mine, and it’s perfect with some fresh bread to mop up all the juices on the plate. I would always order this if it was on the menu at Thea’s inn. You can also make this without the chicken as a vegetarian option, and it’s ideal with some hand-cut pan-fried potatoes.
Ingredients 13
100 ml olive oil
1 chicken, cut into 8 pieces
1 onion, grated
1 garlic clove, crushed
400 ml canned tomatoes
50 ml white wine
1⁄2 tsp sugar
1 bay leaf
3 oregano sprigs
2 potatoes, peeled, cut into large cubes
500 g okra
feta, to serve
olives, to serve
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Method 6
Using a large saucepan, warm the over a medium heat. Add two or three pieces of at a time and brown on all sides, for about 6–8 minutes, until golden all over. Remove, set aside on a plate and continue browning the remaining chicken, remove and set aside.
Add the grated and to the large saucepan and sauté until soft. Return the browned back to the pan with the onion and garlic mixture and combine gently.
Pour the over the and stir to combine. Add the and enough water to cover the chicken. Add the , , and , and season with salt and black pepper.
Cover and simmer over a low heat for 30 minutes, until the is almost cooked and the sauce has thickened a little. This dish can also be cooked, covered, in the oven at 180°C (350°F).
Add the and cook a further 10 minutes, then add the , gently shaking the pan so they spread evenly. Add a little extra water if needed. Cover and simmer for a further 30 minutes, or until the , potatoes and okra are cooked through.
Serve with feta and olives.
Meni Valle's tips
You can also make this without the chicken as a vegetarian option, and it’s ideal with some hand-cut pan-fried potatoes.
