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.
🧂 Ingredients
- 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
👨🍳 Instructions
- 1
Preheat oven to 200°C (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 180°C and bake for another hour, until chicken is golden and sauce has thickened and caramelised at the edges.
💡 Pro Tips
- ✓Serve warm with fresh bread or pilafi pourkouri.
- ✓If 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the chicken and increase the amount of vegetables like potatoes or carrots.