Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 Chicken, about 2 kg (4 lb)
1/4 c Butter
1 Onion -- finely chopped
1 Garlic clove -- crushed
1 1/2 c Chopped, peeled tomatoes
1 tb Tomato paste
1/2 c Dry white wine
1 Bay leaf
2 Pieces of cinnamon bark
1/2 ts Sugar
Salt
Freshly ground black pepper
500 g Prepared okra (500 g 1 lb)
Cooking time: 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 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: 1 86302 069 1
