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 (Chicken and Okra Stew with Feta)
To make Kotopoulo me mpamies you will need:
Ingredients:
Serves: 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
Directions:
Peel the okra 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. (You can leave the skin on if you prefer).
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 non-stick frying pan and sauté chicken on both sides. Remove to a baking tin or a casserole with lid.
Put okra in the frying pan and sauté with whatever oil has remained from sautéing the chicken. Mix well and empty on top of the chicken.
While sautéing the chicken and okra, boil some water and blanch and peel the tomatoes. 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 add crumbled feta and pour the sauce over okra.
Cover the Dutch oven with the lid (or cover baking tin with aluminium foil) and bake to 180ο C/ 350 degrees F, for 1 hour.
(If using a Dutch oven increase the temperature to 190ο C / 375ο F).
Remove foil or lid and bake for fifteen more minutes or until sauce is thick.
Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)
Ingredients
- 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
Instructions
- 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. (Optional).
- 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 non-stick frying 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 the chicken and okra, boil some water and peel the tomatoes. 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 add crumbled feta and pour the sauce over okra.
- Cover the Dutch oven with the lid (or cover baking tin with
aluminium foil) and bake to 180ο C/ 350 degrees F, for 1 hour. (If using a crock-pot increase the temperature to 190ο C / 375ο F). - Remove foil or lid and bake for fifteen more minutes or until sauce is thick.
Notes
The preparation time refers to fresh okra. If using frozen okra the preparation time is 10 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 94mgSodium: 423mgCarbohydrates: 17gFiber: 6gSugar: 9gProtein: 24g
Greek Okra recipes
More Greek okra recipes:
Okra with pollock fillets
Greek stewed okra (mpamies) are cooked and then the pollock fillets are cooked in the stew.
PIN FOR LATER
Kopiaste and Kali Orexi!
Peter G
Funnily enough I was talking about “bamies” the other day with friends. We all said how we hated them as kids. But I dare say I love them as an adult…great twist Ivy. I’m glad you blogged about this greek classic.
Ivy
Peter, as a kid I also hated okra, so do the two of my kids but as I grew to love them, I am sure one day they will also.
Divya Vikram
I love greek cuisine..Cos it is healthy n natural..Love the okra chicken combo..Thanks for sending this in for WHB..
Ivy
Hi Divya. You are welcome. I also love Indian cuisine.
RecipeGirl
I’ve never actually cooked with okra, but you’re sure making it sound fabulous with this dish!
Lore
All you had to say was Feta and I was sold. Yum!
Ivy
Recipegirl, okra has its fans and its enemies, but I believe when it’s properly cooked it has only fans.
Lore, in Greece Feta is a must with any dish containing tomato sauce.
JennDZ - The Leftover Queen
That looks great! There is a lot of okra here in the southern states of the US. Usually fried or pickled – but your version looks really good!
Ben
Would you believe me if I told you that I have never had okra before? Well, I think it is time to change that, don’t you think. Great recipe my friend!
Ivy
Thanks Jenn.
Ivy
Ben, if you can find okra then definitely try it at least once and see if you like it.
Elly
Bamies are my favorite way to eat any vegetable, ever. I used to eat them by the bowlful when I was little and every time we eat in Greektown, I always order them. I have a difficult time finding decent okra that doesn’t cost an arm and a leg at the grocery, so I don’t make them nearly as often as I want to. These look so tasty, Ivy, and I love the addition of the feta! I’ve never really done that before (unless you consider just eating a chunk of feta on the side as counting 🙂
Ivy
Elly Mpamies are very expensive here as well. When they are really expensive around 6 Euros a kilo, I prefer frozen, which are equally good.
glamah16
Almost like a Medeteranian verison of Gumbo! I like okra like this stwed with tomatoes and chicken, Lovely.
Sam Sotiropoulos
Bravo Ivy, I love okra with feta cheese!
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Kalyn
Very interesting. I had no idea that okra was used in Greece. I think the only two ways I’ve eaten it are deep fried okra and in gumbo, but this sounds delicious. I just wish I could come over and try some!
Syrie
Sounds delicious. I love okra but I only have two recipes for it. Yours is definitely one I will try out.