์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bamies Yiahni Sto Fourno
Cypriot Baked Okra with Chicken
A comforting Cypriot classic, Bamies Yiahni Sto Fourno combines tender chicken, sweet okra, and fragrant herbs in a slow-baked tomato sauce. Traditionally cooked in large family trays, this dish is perfect for sharing, with flavors deepening as it gently bakes. Serve with warm bread or pilafi pourkouri to soak up every drop of the rich, spiced sauce.
๐ง ์ฌ๋ฃ
- 1 kg Chicken legs
- 800 g Frozen okra (bamies)
- 3 sliced Small onions
- 6 sliced Garlic cloves
- 2 roughly chopped Carrots
- 2 tsp Dried oregano
- 1 tsp Dried parsley
- 1 tsp Dried thyme
- 1 thumb-sized piece Cinnamon bark
- 800 g Tinned chopped tomatoes
- 1 tbsp Tomato paste
- 2 tsp Vegetable or chicken stock powder
- 3-4 tbsp Extra virgin olive oil
- 1 tsp Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 200ยฐC (fan-forced).
- 2
In a large baking tray (sini), combine chicken legs, frozen okra, onions, garlic, and carrots.
- 3
Add oregano, parsley, thyme, cinnamon bark, chopped tomatoes, tomato paste, stock powder, olive oil, and salt. Mix thoroughly, coating chicken well and distributing okra evenly.
- 4
Spread chicken legs out in the tray. Cover with baking paper, then foil. Bake for 1 hour.
- 5
Remove baking paper and foil, baste chicken with pan juices, then return to oven uncovered. Lower heat to 180ยฐC and bake for another hour, until chicken is golden and sauce has thickened and caramelised at the edges.
๐ก ์ ๋ฌธ๊ฐ ํ
- โServe warm with fresh bread or pilafi pourkouri.
- โIf using fresh okra, wash and trim the stalks without cutting into the okra to prevent sliminess. You can optionally sun-dry fresh okra slightly to reduce sliminess.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a vegetarian version, omit the chicken and increase the amount of vegetables like potatoes or carrots.