Chicken with Okra

Name: Chicken with Okra (Pollo kon Bamiya)
Yield: Serves 6 to 8
Cuisine: Turkey
Ingredients: ½ cup water, or as needed; fresh lemon juice or wine vinegar, if needed; 1 cup dry red wine; 6 ripe tomatoes, peeled, seeded, and chopped; pinch of sugar; salt and freshly ground black pepper; 2 young frying chickens, about 2½ pounds each, cut into serving pieces; olive oil for frying; 2 pounds okra; ½ cup wine vinegar; pinch of ground cinnamon; pinch of ground cloves; 1 onion, chopped

Pollo kon Bamiya

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

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.

Ingredients

2 pounds okra
½ cup wine vinegar
olive oil for frying

Asia
Turkey
Main course
Mediterranean
Sephardic
Gluten-free

Method

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 ¼ inch into a heavy sauté pan large enough to hold the chicken and vegetabl