Bamies me Kota – Okra with Chicken

Good Morning Fellow Food Lovers! How are you on this Wednesday morning? Today’s recipe comes from a dish that is well known in my Dad’s hometown of Kouvouklia. The combination of okra and chicken is remininscent of dishes from Asia Minor, where my father’s lineage originated from. For fellow Greek readers, you will know this type of cuisine as Politiki Kouzina – that came from the Poli – which is Constantinople.

Bamies me Kota – Okra with Chicken


6 chicken thighs, with the skin on
1 tbsp paprika
1 tbsp cumin
1 tbsp mint
1 cinnamon stick
2 to 3 bay leaves
canola oil
olive oil
1 cup of white wine
1 large onion, diced
3 to 4 garlic cloves, chopped
2 cups of tomato juice
2 packages of frozen okra

1. Toss the chicken thighs in the seasoning before browning.

2. In a deep pan or dutch oven, heat the oils and brown the chicken on both sides. The skin should be crispy.

3. Lower the heat and add the white wine, cinnamon stick and bayu leaves. Simmer for 30 minutes on low heat.

4. After 30 minutes remove the chicken and place them in a pyrex. Keep the oven setting to warm and put the chicken in the oven.

5. Meanwhile saute the onions and garlic in the chicken juices. Slowly add the tomato juice and simmer for 5 miuntes.

6. Add the okra, stir in gently and cover to simmer for 15 minutes on meduim-low heat.

7. After 15 minutes replace the chicken thighs into the pan or dutch oven.

Serve with hearty bread, feta and olives.


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