As I've researched many countries, I've been surprised at the amount of beef dishes. I was very happy to find many chicken recipes in the African cookbook. I absolutely love okra, but don't eat it often because I find it hard to incorporate into dishes. I was thrilled when I found this recipe for Chicken and Okra. It was warm, spicy, hearty, and healthy!
Chicken Imoyo
4 tomatoes (I used 1 c. crushed)
1 roasting chicken (2 chicken breasts)
8 oz. fresh or frozen okra
5 hot peppers, seeded and cut into strips (I used 2)
½ tsp. ground red pepper
2 cloves garlic, chopped
½ c. tomato paste
2 tbsp. EVOO
2 tbsp. lime juice
½ tsp. salt
1. Cut the tomatoes in quarters, remove seeds.
2. Cut chicken into pieces (I used 2 breasts and halved recipe)
3. Place chicken in a deep pan, add 3 c. water and cover. Bring to a boil, lower heat and simmer 15 minutes.
4. Add okra, tomatoes and hot peppers to the pot. Continue to stir 10 minutes, until chicken is cooked through.
5. Lift chicken and vegetables out of the pot.
6. Strain 2 c. of the broth and put into a smaller saucepan. Add red pepper, garlic, tomato paste, lime juice, oil and salt. Bring to a boil, simmer 10 minutes, uncovered.
7. Prepare Imoyo Eba, place on a large platter, arrange chicken and vegetables on top, Serve sauce in separate bowls for dipping.
1 roasting chicken (2 chicken breasts)
8 oz. fresh or frozen okra
5 hot peppers, seeded and cut into strips (I used 2)
½ tsp. ground red pepper
2 cloves garlic, chopped
½ c. tomato paste
2 tbsp. EVOO
2 tbsp. lime juice
½ tsp. salt
1. Cut the tomatoes in quarters, remove seeds.
2. Cut chicken into pieces (I used 2 breasts and halved recipe)
3. Place chicken in a deep pan, add 3 c. water and cover. Bring to a boil, lower heat and simmer 15 minutes.
4. Add okra, tomatoes and hot peppers to the pot. Continue to stir 10 minutes, until chicken is cooked through.
5. Lift chicken and vegetables out of the pot.
6. Strain 2 c. of the broth and put into a smaller saucepan. Add red pepper, garlic, tomato paste, lime juice, oil and salt. Bring to a boil, simmer 10 minutes, uncovered.
7. Prepare Imoyo Eba, place on a large platter, arrange chicken and vegetables on top, Serve sauce in separate bowls for dipping.
3 comments:
These look great. So many fresh flavors, all in one plate!
I've had a similar recipe for Imoyo where they roasted the tomatoes - so delicious with a nice hint of smokiness!
This is an entirely new dish for me, but I love the sound of it!
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