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
1 kilofresh 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
Freshly ground black pepper
½ cup of parsley
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 skin.
Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle salt and freshly ground pepper.
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.
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 remaining oil in frying pan and sauté the onion and garlic, until translucent.Add the wine, tomatoes and parsley, salt and extra black pepper.
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.