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Chicken Casserole with Okra       HT  MC    60mins

Serves 4     Hot   Poultry  Vegetables  Main Course  Dairy Gluten Wheat Free Eggless



4 large Chicken Joints

6 tbsp Oil

2 Onions, thinly sliced

1 x 400g/14oz tin Chopped Tomatoes

1 tbsp Tomato Purée

150ml/5fl.oz. Fresh Chicken Stock

1 tbsp Freshly chopped Oregano

675g/1-1/2lb Okra

Salt and Black Pepper




1. Heat the oil in a large pan and brown the chicken pieces on both sides. Remove with a slotted spoon set aside.


2. Add the onions to the pan and brown the onions lightly then return the chicken pieces to the pan together with the tomatoes, tomato purée, stock, oregano and seasoning. Cover and simmer for 30 minutes.


3. Meanwhile, prepare the okra by slicing off the top of the stalk ends, 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.


4. Add the okra to the chicken, shaking the pan to spread the okra evenly around the chicken. The okra should sit in the sauce so add a little water if necessary. Add more seasoning, cover and simmer for a further 20 minutes shaking the pan once in a while. Do not stir once the okra has been added. Serve hot.


More Chicken Recipes  |  General Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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