Mpamies me Kotopoulo

   
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 90 minutes for fresh okra or 20 minutes for frozen
Cooking time: 60 minutes

Serves:  4

Ingredients:

  • 1 kilo fresh  or frozen okra
  • 2 chicken breasts and 2 thighs, cut into portions
  • 2 onions finely chopped
  • 1 – 3 cloves of garlic, finely chopped
  • 5 fresh ripe tomatoes, blended
  • ½ cup of olive oil
  • 2 tablespoons vinegar
  • ½ cup of white dry wine
  • 4 – 5 chunks of feta cheese
  • Salt
  • Freshly ground black pepper
  • ½ cup of parsley

Directions:

 

  1. 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.
  2. Wash the chicken and remove skin.
  3. Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle salt and freshly ground pepper.
  4. Heat half the olive oil in a sautéing pan and sauté chicken on all sides.  Remove to a baking tin or a casserole with lid.
  5. 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.
  6. (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 remaining oil in frying pan and sauté the onion and garlic, until translucent.Add the wine, tomatoes and parsley, salt and extra black pepper.
  7. When the sauce has boiled pour over okra, add  feta and cover the casserole  with lid (or cover baking tin with aluminium foil) and bake at 180 degrees C / 350 degrees F,  for 45 minutes.
    Remove foil or lid and bake 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:

Mpamies me Mpakaliaro (Okra with Pollock Fillets)

Mpamies (okra) with Sun-dried Tomatoes

Kopiaste

Kopiaste and Kali Orexi,

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19 Comments on Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

  1. Peter G says:

    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.

  2. Ivy says:

    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.

  3. Divya Vikram says:

    I love greek cuisine..Cos it is healthy n natural..Love the okra chicken combo..Thanks for sending this in for WHB..

  4. Ivy says:

    Hi Divya. You are welcome. I also love Indian cuisine.

  5. RecipeGirl says:

    I’ve never actually cooked with okra, but you’re sure making it sound fabulous with this dish!

  6. Lore says:

    All you had to say was Feta and I was sold. Yum!

  7. Ivy says:

    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.

  8. JennDZ - The Leftover Queen says:

    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!

  9. Ben says:

    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!

  10. Ivy says:

    Thanks Jenn.

  11. Ivy says:

    Ben, if you can find okra then definitely try it at least once and see if you like it.

  12. Elly says:

    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 :)

  13. Ivy says:

    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.

  14. glamah16 says:

    Almost like a Medeteranian verison of Gumbo! I like okra like this stwed with tomatoes and chicken, Lovely.

  15. Sam Sotiropoulos says:

    Bravo Ivy, I love okra with feta cheese!

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  17. Kalyn says:

    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!

  18. Syrie says:

    Sounds delicious. I love okra but I only have two recipes for it. Yours is definitely one I will try out.

  19. […] This dish is traditionally made in Greece with chicken and baby okra. It used to be one of my favorite summer recipes in my pre-vegan days. Well, I’ve never given up on okra as it’s one of my favorite vegetables, so since I became a vegan I started cooking okra plain with tomatoes or with potatoes.  For this recipe I used baby okra which I collected from my mom’s garden! I wish I lived in the country to have such a beautiful garden! This time I decided to go way back and enjoy this favorite dish with chicken style seitan. […]

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