Mpamies (okra), is a summer favourite dish. Instead of cooking the classic vegan dish, you can make this hearty dish by adding chicken as well. Feta and wine are not usually added to this dish but this is my twist to the recipe.
Kotopoulo me Mpamies kai Feta (Chicken with Okra and Feta)
Serves: 5 – 6
Preparation time: About 1 hour for fresh okra or 10 minutes for frozen
Cooking time: 1 hour 30 minutes
- 1 kilo fresh or frozen okra
- 1 chicken breast and 2 thighs, cut into portions
- ½ cup olive oil
- 2 onions, finely chopped
- 1 clove garlic, finely chopped
- 5 fresh ripe tomatoes, blended (or 500 grams passata)
- 2 tablespoons vinegar
- ½ cup white dry wine
- 4 – 5 chunks of feta cheese (about 80 grams)
- Salt (not more than 1/4 tsp)
- Freshly ground black pepper
- ½ cup water
- 1/4 cup parsley, finely chopped
- Peel the stems and sprinkle with salt. This has to be done only for fresh okra. (See step by step instructions). Then wash and drain before sautéing. If okra is frozen, skip this procedure and just wash in order to remove ice and drain.
- Wash the chicken and remove the skin.
- Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle with salt and freshly ground pepper.
- Heat half of the olive oil in a sautéing pan and sauté chicken on both sides. Remove to a baking tin or a casserole with lid.
- Put okra in the sautéing pan and sauté with whatever oil has remained from sautéing the chicken. Mix well and empty on top of the chicken.
- (While sautéing chicken and okra, boil some water and put tomatoes in the hot water for 5 minutes. Remove from water and peel skin off. Blend in the food processor.)
- Add the remaining oil in the frying pan and sauté the onion and garlic, until translucent. Add the wine and cook for 5 minutes until the alcohol evaporates and then add the tomatoes and parsley, salt and black pepper.
- When the sauce has boiled pour over okra, add the water and crumble feta. Cover the casserole with the lid (or cover baking tin with aluminium foil) and bake to 180ο C/ 350 degrees F, for 1 hour. (If using a crockpot increase the temperature to 190ο C / 375ο F).
Remove foil or lid and bake for fifteen more minutes or until sauce is thick.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,