| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 1 |
|
Roasting chicken; weighing about |
|
|
; 1.5kg (3 1/2 lb) |
|
|
; jointed |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Medium-sized onions; finely sliced |
| 1 |
|
400 gram can chopped tomatoes; (14oz) |
| 1 |
tb |
Tomato pur.e |
| 150 |
ml |
Water; ( 1/4 pint) |
| 1 |
tb |
Dried oregano |
| 750 |
g |
Okra; (1 1/2lb) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Brown the chicken pieces on both sides in the hot oils in a large
saucepan or flameproof casserole. Drain and remove to a plate.
Brown the onions lightly in the same pan, add the chicken pieces, the
tomatoes and tomato pur.e, water, oregano and seasoning, cover and
cook for 30 minutes.
Prepare the okra by slicing off the top of the stalk end, taking care
not to cut into the pods and expose the seeds.
Drop them into cold water, wash gently and strain. Repeat once or
twice until the water is clear.
Add the okra to the casserole and shake the casserole to spread the
okra evenly around the chicken. The okra should sit in the sauce; if
needed add a little water.
Add more seasoning, cover and cook gently for a further 20 minutes.
Do not stir once the okra has been added, but shake the casserole
occasionally.
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