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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and dry the chicken pieces. | 2. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. | 3. Take the chicken out, add and fry the onion and garlic until they are pale brown. | 4. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. | 5. Bring to the boil. | 6. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2 lbs of prepared okra on top. | 7. The okra should sit in but not be covered by the sauce. | 8. Add a little water if needed. | 9. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. | 10. Continue cooking until the water has evaporated and the sauce has reduced and thickened. | 11. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
range chicken	1		jointed free	-	-	-	-
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
tomato	3	lbs	canned	312.9791	69.3997	16.3293	2.7216
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
water	1 1/4	1/4		0.0	0.0	0.0	0.0
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	2	cloves	peeled sliced	8.94	1.9836	0.3816	0.03
okra	1 1/2			49.5	11.175	2.895	0.285
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
parsley			chopped	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.