Turkish Chicken and Okra Stew Recipe

Name: Turkish Chicken and Okra Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh small okra, bottoms trimmed; 3 tablespoons white wine vinegar; 1 tablespoon salt; 1 tablespoon unsalted butter; 2 tablespoons extra virgin olive oil; 4 to 5 chicken breast halves on the bone (about 3 1/4 pounds total); 2 medium size onions, thinly sliced; 2 teaspoons finely ground coriander seeds; 1 teaspoon Turkish red pepper (see Notes); 5 large garlic cloves, pounded in a mortar with 1 teaspoon salt until mushy; 1/2 teaspoon sugar; 1 tablespoon dried oregano; 1 tablespoon tomato paste; 1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped; Juice from 1 lemon; Freshly ground black pepper to taste

Servings: persons

1 pound fresh small okra, bottoms trimmed
3 tablespoons white wine vinegar
1 tablespoon salt
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
4 to 5 chicken breast halves on the bone (about 3 1/4 pounds total)
2 medium size onions, thinly sliced
2 teaspoons finely ground coriander seeds
1 teaspoon Turkish red pepper (see Notes)
5 large garlic cloves, pounded in a mortar with 1 teaspoon salt until mushy
1/2 teaspoon sugar
1 tablespoon dried oregano
1 tablespoon tomato paste
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped
Juice from 1 lemon
Freshly ground black pepper to taste

1
Put the okra in a bowl and sprinkle with the vinegar and salt.
2
Toss and let sit for 1 hour.
3
Meanwhile, in a large earthenware casserole set on a heat diffuser, melt the butter with the oil over high heat.
4
Once the butter stops sizzling, brown the chicken pieces, about 12 or (If you are not cooking with earthenware and a diffuser, cook over medium-high heat and check for doneness in about 8 minutes.)
5
Remove the chicken and set aside.
6
Add the onions, coriander, and red pepper and cook until the onions soften, stirring and tossing, 6 to 8 minutes.
7
Add the garlic, sugar, and oregano, stir, and add the tomato paste and tomatoes, stirring again to incorporate the paste.
8
Bring to a boil, return the chicken to the pan, and reduce the heat to medium-low.
9
Cover and cook until the meat is firm, turning it a few times, about 30 minutes.
10
Put the okra in a strainer and rinse under running water.
11
Arrange them on top of the chicken, pushing them down a little into the broth, then pour the lemon juice over everything, and season with salt and pepper.
12
Cover and cook until the okra is tender, shaking the casserole from time to time, about 40 minutes.
13
Serve immediately.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound fresh small okra, bottoms trimmed, 3 tablespoons white wine vinegar, 1 tablespoon salt, 1 tablespoon unsalted butter, and more.

Yes, Turkish Chicken and Okra Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Chicken and Okra Stew

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