Greek · Dinner
Chicken Stew with Okra
Bone-in chicken thighs braised with okra, tomatoes, onion and garlic in a lemon-brightened Greek stew called bamies. Simmered slowly until the sauce thickens and the okra softens without turning slimy, finished with dried oregano and olive oil, served with crusty bread or rice.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
487Calories
45.7gProtein
27.6gFat
14.7gCarbs
6.3gSugar
4.6gFiber
623mgSodium
237mgChol
7.4gSat Fat
943mgPotassium
112mgCalcium
2.7mgIron
0.7mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Trim okra caps and pat pods dry. Season chicken thighs with salt and black pepper.
2
Heat olive oil in a heavy pot over medium-high heat. Brown chicken skin-side down 5–6 minutes per side until golden and skin releases easily, about 12 minutes total.
3
Add onion and garlic, cook 3 minutes until softened. Stir in tomato, water, and lemon juice, scraping browned bits. Nestle okra around chicken, cover, and braise over low heat 30–35 minutes until chicken pulls easily from bone and okra is tender.
4
Plate
Uncover and simmer 5 minutes over medium heat, stirring gently to thicken sauce. Spoon into bowl, scatter parsley and dried oregano over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 1.5 pieces bone-in chicken thigh
- 11 oz311g okra
- 22 small tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 1/2 cup120ml water
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
