TURKISH CHICKEN AND OKRA CASSEROLE
In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It's adapted from Ghillie Basan's recipe in "Classic Turkish Cooking."
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield Serves six
Number Of Ingredients 16
Steps:
- Trim the stems from the okra, and place them in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish. Toss from time to time.
- Heat half the olive oil over medium-high heat in a large lidded skillet or casserole. Brown the chicken in batches. Set the chicken aside in a bowl. Drain off excess fat from the pot and discard. Turn the heat down to medium, and add the remaining olive oil and the onions. Cook, stirring, until they begin to soften, about three minutes. Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes. Add the garlic, and stir for about 30 seconds until fragrant. Add the tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer. Add salt to taste.
- Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
- Drain the okra, and rinse thoroughly. Add to the pot with the chicken, arranging the okra on top of the chicken pieces. Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes. The chicken should be cooked through, and the okra should be just tender.
- If you wish, remove the chicken to a platter. Stir the okra into the sauce, and add the parsley. Add salt and pepper to taste, then spoon over the chicken and serve. Alternatively, stir everything together in the pot, season, and serve with rice or bulgur. Pass thick plain yogurt for topping.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
TURKEY AND OKRA SKILLET DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
- Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
- Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper.
Nutrition Facts : Calories 443 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 494 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 44 grams
TURKISH OKRA CASSEROLE
A kind of Turkish ratatouille. You can increase or decrease the heat as you choose. Almost a meal in itself, with bread and salad, or a great accompaniment to something grilled. The eggplant skin is generally left on, but if you prefer, peel it. Cooking time does not include defrosting (if you have to use frozen okra).
Provided by Chef Kate
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- If using fresh okra, trim away any tough stems.
- If frozen okra is used, defrost and drain.
- Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
- Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
- Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
- Cut bell peppers into one-inch pieces.
- Peel and dice onion into one-inch pieces.
- Peel, core and seed and dice tomatoes into one-inch pieces.
- Pre-heat oven to 375°F.
- Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
- Cook, stirring often, about five minutes.
- Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
- Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
- Add the drained okra and salt to taste.
- Place in the oven, uncovered, and bake for about one hour.
- Remove bay leaf and serve.
Nutrition Facts : Calories 161.8, Fat 9.6, SaturatedFat 1.4, Sodium 21.2, Carbohydrate 18.6, Fiber 7.2, Sugar 7.3, Protein 4.2
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