Name: Chicken and Okra Casserole (Güveçte piliçli bamya)
Yield: Serves 4
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; 3 large tomatoes, skinned and chopped; 1 tablespoon dried oregano; 1 teaspoon roasted kırmızı biber; 2 onions, finely sliced; 2 teaspoons coriander seeds; ½ teaspoon sugar; juice of 1 lemon; 4-5 cloves garlic, crushed with salt; 1 small chicken, cut into quarters; 1 lb/450 g fresh okra; 1 tablespoon tomato purée; 1 tablespoon olive oil and a little butter; ¼ pint/150 ml water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Okra is nearly always combined with tomatoes in a vegetable ragoût, or in a casserole with lamb or chicken. This chicken and okra casserole is popular all over Turkey, and is usually served with a plain pilav or plenty of bread to mop up the sauce.

Ingredients

1 small chicken, cut into quarters
1 lb/450 g fresh okra

Method

First, prepare the okra: wash them, cut off the stalks and place them in a bowl. Sprinkle 2-3 tablespoons of white wine or apple vinegar and 1 tablespoon of salt over them. Mix thoroughly and leave to sit for at least one hour. (This enables them to retain their colour and remov