Greek Okra with Chicken

Cook Time 35 minutes

Servings 2

Ingredients

500g chicken thigh, trimmed and chopped into cubes

500g fresh okra, washed

1 brown onion, finely diced

½ cup of parsley, finely chopped

3-4 garlic cloves, crushed

2 tbsp tomato paste

1 x 400g can of tomatoes

1 cup chicken stock

Salt and pepper, to taste

Olive oil, for cooking

Method

Hold the okra with the tail facing down and use a knife to peel around the stem. This helps it cook more evenly. Dip ends in 2 tbsp of vinegar mixed with a big pinch of salt and leave to dry for 30 minutes.

Add the pieces of chicken to a bowl, drizzle with olive oil and season with salt and pepper.

Drizzle olive oil in a deep pan over medium heat and lightly brown the chicken. Remove and set aside.

Add a splash of oil to the pan and fry okra for a few minutes to wilt.

Splash a little more olive oil into the same pan and add onion and parsley. Stir for a few minutes, allowing the onion to soften. Add garlic, tomato paste, salt and pepper and cook through for a further minute.

Add chicken, can of tomatoes and chicken stock into the pan and mix through. Turn to a low simmer and allow to cook for 20 minutes or until the okra is soft and tender to bite.