![]() (See step by step instructions). Then wash and drain before sautéing. Peel the stems and sprinkle with salt.Remove foil or lid and bake for fifteen more minutes or until sauce is thick. (If using a Dutch oven increase the temperature to 190 ο C / 375 ο F). When the sauce has boiled add crumbled feta and pour the sauce over okra.Ĭover the Dutch oven with the lid (or cover baking tin with aluminium foil) and bake to 180 ο C/ 350 degrees F, for 1 hour. Blend in the food processor.Īdd the remaining oil in the frying pan and sauté the onion and garlic, until translucent.Īdd the wine and cook for 5 minutes until the alcohol evaporates and then add the tomatoes and parsley, salt and black pepper. While sautéing the chicken and okra, boil some water and blanch and peel the tomatoes. Mix well and empty on top of the chicken. ![]() Put okra in the frying pan and sauté with whatever oil has remained from sautéing the chicken. Remove to a baking tin or a casserole with lid. Heat half of the olive oil in a non-stick frying pan and sauté chicken on both sides. (You can leave the skin on if you prefer).Ĭut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle with salt and freshly ground pepper. If okra is frozen, skip this procedure and just wash in order to remove ice and drain. Peel the okra stems and sprinkle with salt.
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