Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

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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 180^ο C/ 350 degrees F,  for 1 hour.  

(If using a Dutch oven increase the temperature to 190^ο C / 375^ο  F).

Remove foil or lid and bake for fifteen more minutes or until sauce is thick.

PIN FOR LATER

Kopiaste and Kali Orexi!

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