Lemony chicken & okra

Lemony chicken & okra

Piliçli bamya

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
125ml olive oil
2 onions, diced
500g boneless, skinless chicken thighs, cut into bite-sized pieces
1kg okra
500g tomatoes, diced
2 long green chillies, diced
1 lemon, juiced

Method

  1. Heat the olive oil in a saucepan. Add the onion and gently cook for about 15 minutes, until soft and golden.
  2. Add the chicken to the pan and cook over medium heat for a further 10–15 minutes, stirring occasionally, until the chicken is just cooked through.
  3. Meanwhile, prepare the okra by carefully peeling off the conical tops. If you cut too deeply, it will make the okra slimy.
  4. Add the okra to the pan, along with the tomato and chilli. Season with sea salt and freshly ground black pepper and simmer, uncovered, for a further 20 minutes, until the chicken and okra are tender.
  5. Stir in the lemon juice and serve with crusty bread.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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