| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Poultry | 8 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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