Chicken with Okra

Chicken with Okra


Fest Magic non stick semi deep casserole Ν28- click here

Fest Magic non stick grill N28 – click here

Fest Integra chopper with spout- click here

Ingredients  (for 4-6 people)

600 gr. okra
70 ml. olive oil
100 gr. chopped onion
1 ½ tsp Brown sugar
30 ml. red balsamic vinegar
400 gr. tomato
Or a bunch of chopped parsley
Salt Pepper
6 chicken leg fillets
For the marinade
30 ml. red balsamic vinegar
1 ½ tsp Brown sugar
2 tbsp. olive oil
Salt Pepper


1. Marinate the chicken
Combine the marinade ingredients and mix in a bowl. Put in the chicken fillets
and stir to get the marinade flavors everywhere. You leave them at side,until you need them.
2. Saute the onion
In the Fest’s semi deep casserole, put the olive oil to burn on medium heat. Chop the onion in the Fest Integra chopper and put it in the semi deep casserole to sauté at a very low intensity for 10 minutes, to
caramelize well.
3. Saute the okra
After the onions are caramelized, turn up the volume and throw the okra (frozen) in,
as it is. You will mix them and sauté them for three minutes without water.
4. Add tomato, water and balsamic
Add the tomato chopped in Fest Integra chopper, the balsamic, the sugar, salt and pepper and 400 ml. boiling water.
Stir and once they boil, lower the volume again in the middle and let them
soften the okra.Evaporate the water in Fest’s semi deep casserole without covering it with the lid.
5. Cut the parsley and leave it, to use it later.
6. Roast the chicken
Put Fest’s non-stick grill pan on the hot plate to warm well and as soon as it is hot enough,put the
fillets as marinated on it. Do not pour the rest of the marinade, just what they have taken the fillets on them. You turn them over in a minute and a half to do the lines on both sides and then lower the volume to ⅔, to simmer for a total of about 7 minutes.
7. Mix the chicken with the okra.
At about 20 ‘from the time you put the okra, there must be minimal water left. You can add the parsley and after mixing gently, put the chicken fillets. At about 25 ‘and having done the whole process as we describe,it should:
All the water has evaporated, the sauce is thick, the okra is crispy and standing,without having burst but at a point. If you feel you need some more time,add a little more water and leave for a few more minutes.


Serve one or two fillets with okra around them.

Source: Caruso.gr