Thursday, February 18, 2010

Recipe : Week 8 : Day 4

Mexican chicken with spicy okra

Serves 4 : Easy : Quick
8 chicken drumsticks, no skin
Mexican spice
2 large onions
500gms okra
1 x 400gm tin chopped tomatoes
1 red chilli, finely chopped
2 tsp ground coriander
1 Tblsp chopped coriander
4 medium naan breads
Spray a large frying pan with non-stick cooking spray.
Spray a large saucepan with non-stick cooking spray.
Spray the chicken pieces with non-stick cooking spray.
Sprinkle with Mexican spice.
Place the chicken in the frying pan, partially covered.
Cook on a medium heat, turning occasionally.
Meanwhile, chop the onions.
Slice the okra into 2cm slices.
Dry fry the onions in the saucepan until softened.
Add the tomatoes and finely chopped chilli.
Stir in the okra.
Simmer for about 10 minutes, stirring gently every so often.
Add the ground coriander to the okra and cook for another 10 mins.
Stir through the chopped coriander.
Warm or toast the naan breads.
Serve alongside the chicken and spicy okra.
Okra ‘bleeds’ a sticky clear substance when it is cut – this is fine, it cooks away.

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