1 medium onion, chopped
¼ cup vegetable oil
6 boneless and skinless chicken thighs, separated into bite-size pieces
½ cup crushed can tomatoes
1 cup or more chicken broth or water
1 lb fresh baby okra, the rough skin on the cone without piercing the pod
1 tbsp dried basil
juice of 1 large lemon
1 cup dried California apricots (optional)
Salt and pepper to taste
• Lightly sauté onions in oil.
• Add seasoned chicken and lightly brown on both sides over medium heat.
• Mix in tomatoes and water. Cover and simmer for 15 minutes.
• Add prepared whole okra, basil, and lemon juice.
• Bring to a boil and simmer with the cover on over medium-low heat until vegetables are tender (about half an hour). Add apricots and adjust seasoning.
• Let the dish rest, covered. Best served the next day, gently reheated.
Serves four with a side dish of rice.
A glass of California chardonnay (such as Josh) would go well with this dish.1
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