CHICKEN AND OKRA IN TOMATO SAUCE
All ingredients can be obtained in Turkey.
This is one of the most addictive dishes that I know of. It is, however, absolutely vital that you use good olive oil when you're cooking it; cheap oil or any oil other than olive oil will totally ruin the taste and/or upset your stomach. Serves two to three, as usual.
1/2 cup (150 ml) good olive oil
350 g boneless chicken breast, cut into cubes
300 g okra
1 medium-sized onion, chopped
400 g tomatoes, skinned and chopped (or a can of polpa)
lemon juice
salt, pepper
Ideally, let the okra soak in lemon juice for about two to three hours before cooking.
Heat the oil in a large wok or frying pan, but don't let it get too hot or it'll lose its taste. Add the chopped onion and chicken pieces and fry until meat and onions have a brownish tint. Add the chopped tomatoes, salt and pepper, stir well, then reduce heat, cover with a lid and let everything simmer over low heat for about 10-15 minutes, stirring occasionally.
Remove the chicken from the sauce and put it aside. Put the okra into the sauce. If the okra have been soaking in lemon juice, do not add the lemon juice; if they have not been soaking in lemon juice, add 2 tablespoons of lemon juice. Cover and let simmer over low heat for about 10 minutes, stirring occasionally.
Then add in the chicken pieces, let boil very briefly just to make sure the chicken is warm; then serve immediately, preferably with rice.
The idea behind cooking chicken and ocra separately is that the okra and tomatoes get a fruity, slightly lemony taste, whereas the chicken does not. This contrast is essential, and you should not spoil it by cooking okra and chicken together.