Greek Style Chicken and Okra
A Message From Our Nutritionist
Okra’s really an amazingly good fruit (yes it’s served as a vegetable) for its fibre content. Also known as lady fingers, it’s a staple in Southern, Caribbean and Indian cooking. It’s also high in vitamins A, C and K while being low in calories.

Prep Time: 20 min

Cook Time: 50 min

Portions: 6 ppl
Ingredients
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3 Tbsp olive oil
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3 cloves garlic, minced
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2 small onions, diced
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2 cans diced tomatoes (398 ml size)
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1 tsp salt, ½ tsp pepper
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2 lbs fresh okra (stems trimmed and washed)
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1 tsp dried oregano
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3 Tbsp red wine vinegar
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12 chicken thighs (bone-in or out)
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¾ Cup water or chicken stock
Directions
- Salt and pepper the chicken.
- Add olive oil in a large Dutch oven or pot over medium heat . Once the oil is shimmering, add the chicken and brown on both slides. Remove and reserve to a plate.
- Add onions and garlic and saute until translucent.
- Add in okra, diced tomatoes, and all other seasonings and liquids. Stir to combine.
- Bring to a simmer and add back the chicken.
- Close the lid and cook for 30-40 minutes until chicken and okra are tender.
- Remove the lid and simmer until some liquid evaporates and the consistency becomes less watery.
NUTRITIONIST’S TIP:
Fun Story here….I learned how to cook this recipe from my husband’s Aunt. We were in Cyprus one summer and she was preparing this for lunch. It’s a really rustic dish that I assume she learned from her family growing up in Greece. All that to say, I’m still making it to this day over a decade later. It’s a favorite of my husband and son. If you have any preconceived ideas that okra is slimy, I can tell you that it all goes away once it’s cooked.
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