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Here is a dish found in Sephardic kitchens in both Greece and Turkey. The chicken is braised in tomato sauce to which okra is added and then they are simmered together. The seasoning is elementary: salt and pepper. If you like, you could add garlic or an herb for a bit more complexity. Serve with rice pilaf.
Trim off the stems from the okra and soak the pods in water to cover to which the vinegar has been added. Let stand for 20 minutes to rid the okra of its slipperiness. Drain well.
Meanwhile, pour olive oil to a depth of