Baked Chicken with Okra and Tomatoes
Tasty bone-in chicken thighs are roasted in a rich sauce of sliced okra and tomatoes with fresh herbs. Perfect way to use up a late summer garden bounty.
Resting time 15 minutes
Total Time 45 minutes
Servings 8 people
- 8 skinless chicken thighs
- 2 tablespoons olive oil
- 4 medium tomatoes chopped
- 1 cup sliced fresh or frozen
- 4 garlic cloves diced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 tablespoon chopped fresh basil or 1 ½ teaspoons dried
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- Salt and pepper to taste
Preheat oven to 350 degrees.
Season chicken thighs with salt and pepper.
Heat the olive oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from pan and set aside.
Add the okra to the pan and sauté about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.
Add the chicken broth and the tomato paste to the pan. Stir tomato paste is completely dissolved. Add the tomatoes and herbs cook for 2 to 3 minutes. Season sauce with salt and pepper.
Spread tomato sauce into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake for 40-45 minutes or until the meat’s internal temperature reaches 170 degrees. Allow chicken to rest for 10-15 minutes before serving.
Serve with tomato sauce drizzled over the top.
Serving: 1piece of chicken | Calories: 258kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 244mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 23.3mg | Calcium: 107mg | Iron: 2mg