| Chicken & Okra Casserole
1 Roasting chicken; weighing 1.5kg (3 1/2 lb), jointed
4 tablespoons of Olive oil
3 tablespoons of vegetable oil
2 medium-sized onions; finely
one 400 gram can chopped tomatoes
1 tablespoon of tomato puree
150 milliliters of water; ( 1/4 pint)
1 tablespoon of dried oregano
750 grams Okra; (1 1/2lb)
Salt and freshly ground
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Brown the chicken pieces on both sides in the hot oils in a large saucepan or flameproof casserole. Drain and remove to a plate. Brown the onions lightly in the same pan, add the chicken pieces, the tomatoes and tomato puree, water, oregano and seasoning, cover and cook for 30 minutes. Prepare the okra by slicing off the top of the stalk end, taking care not to cut into the pods and expose the seeds. Drop them into cold water, wash gently and strain. Repeat once or twice until the water is clear. Add the okra to the casserole and shake the casserole to spread the okra evenly around the chicken. The okra should sit in the sauce; if needed add a little water. Add more seasoning, cover and cook gently for a further 20 minutes. Do not stir once the okra has been added, but shake the casserole occasionally. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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