Bamies Yiaxni Sto Fourno - Stewed Okra with Chicken

INGREDIENTS

1kg chicken legs
800g frozen okra (bamies)
3 small onions, sliced
6 garlic cloves, sliced
2 carrots, roughly chopped
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 thumb-sized piece of cinnamon bark
800g tinned chopped tomatoes”
1 tablespoon tomato paste
2 teaspoons vegetable or chicken stock powder
3–4 tablespoons extra virgin olive oil
1 teaspoon salt

METHOD

Preheat your oven to 200°C fan-forced.

In a large baking tray (sini), combine the chicken legs, frozen okra, onions, garlic, and carrots.

Add all your seasonings - oregano, parsley, thyme, cinnamon bark - along with the chopped tomatoes, tomato paste, stock powder with water, olive oil, and salt.

Mix everything together thoroughly, making sure the chicken is well coated and the okra is evenly distributed. Spread the chicken legs out so they cook evenly.

Cover the tray with a layer of baking paper, followed by foil. Place in the oven and bake for 1 hour.

After an hour, remove the foil and baking paper, baste the chicken with the pan juices, then return to the oven uncovered. Lower the temperature to 180°C and bake for another hour, or until the chicken is golden and the sauce has thickened and caramelised beautifully around the edges.

Serve warm with fresh bread or pilafi pourkouri, a dollop of plain yoghurt.