INGREDIENTS:

• 2 - 3 pounds chicken pieces

• 1 8-ounce can tomato sauce

• 2 - 4 tablespoons olive oil

• 1 cup water

• 1/2 cup dry white wine (optional)

• 1 large onion, chopped

• 2 - 4 cloves garlic, minced

• 1 - 2 carrots, peeled and cut into small cubes

• 1 pound okra  (fresh or frozen)*

• 1 - 2 teaspoons oregano

• 1 - 2 bay leaves

• Pinch of allspice

• 1 teaspoon salt

• Pepper to taste

DIRECTIONS:

• Prepare okra*, if desired.

• Rinse and dry the chicken pieces.

• Heat olive oil in heavy Dutch oven.

• Add chicken pieces in batches and brown well on all sides; set aside.

• Add onion to pot and saute until golden.

• Drain off any excess fat.

• Return chicken to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, carrots, water, and wine (if using).

• Bring to simmer and cook for 20 minutes until chicken is just tender.

• Add okra and cook approximately 15-30 additional minutes until chicken and vegetables are completely tender; do not overcook okra.

• Sauce should reduce and thicken slightly.

• Add a little more water if necessary.

• Serve with unsweetened, plain yogurt and bread, rice, bulgur wheat, or noodles.

* Fresh Okra Preparation (optional):

• Wash the okra in cold running, water.

• Clean by cutting off the stem ends, taking care not to cut into the flesh of the okra.

• Place in a glass baking dish.

• Sprinkle with 1/2 cup vinegar.

• Let stand 30 minutes.

• Wash thoroughly in cold water before adding to stew.

* Frozen Okra Preparation (optional):

• Defrost

• Place in a glass baking dish.

• Sprinkle with 1/2 cup vinegar.

• Let stand 15 minutes only.

• Wash thoroughly in cold water before adding to stew.  

Copyright 2000- 2002 Tweeton Media Services