Description
Greek cuisine is rich in varieties of greens! Maybe that's why in Hellas so many centenarians and sages? The dish is unusual, difficult, unless you know a few secrets. Cooking this dish taught me Greek mother-in-law (85 years old)! God forbid her to celebrate the centennial!
Ingredients
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Okra
1 kg
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Chicken
1 kg
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Onion
0.5 kg
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Tomato
1 kg
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Vinegar
1 cup
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Olive oil
1 cup
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Salt
-
Black pepper
-
Seasoning
Cooking
Clean the tails of okra. If you buy frozen, it is not necessary to clean.
My okra, spread on a baking sheet and pour vinegar. Attention! This is one of the secrets to okra was not bloody and was solid. To do this, leave in direct sun for 1 hour.
At the time, until okra is marinated in vinegar in the sun, prepare the remaining ingredients. My mode into serving pieces chicken.
Peel and cut the large onion half rings.
Tomatoes are cleaned from the skin. The next secret: for easy and rapid purification offer each tomato put in boiling water for 0.5 min, after which cleaning is quick, convenient and easy. Cut into slices and scrollable in a blender, ie, make a fresh tomato.
Spread okra in a colander and drain off debris. Add okra, onion, chicken, tomato, pepper, salt, seasoning and olive oil on a baking sheet. Stir the mass with your hands.
In a hot (200 degree) oven put the pan. Cook for 1.5-2 hours. Check regularly so it doesn't burn. It all depends on the oven.
The last secret to okra came out delicious, nerastvorennye, the chicken is juicy and romanoi crust: do not stir the dish while cooking.
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