Finally, a meat dish! While olive oil is perhaps best-known for pouring over fresh veggies, it also does wonders in baked dishes. This is a simple, tasty meal that can be prepared in just a few minutes.
First let's talk chicken. After going through a recent period of avoiding chicken, likening most to watery rubber, (I'll have the steak please!), I soon discovered organic chicken. It's everything chicken was meant to be - juicy, tender and full of flavor. Also, I prefer dark meat with the skin left on: fat = flavor. If you're weary of fat, fine, but just think of all that flavor you'll be sacraficing! Bird skin is magic!
As for the okra, it can be difficult to find fresh, so checking your grocer's freezer is a good bet.
What you'll need:
Organic chicken thighs and drumsticks with skin
(I generally use about 1 thigh and 1 drumstick per person)
Potatoes, peeled and quartered lengthwise
(1 large potato per person)
Fresh or frozen okra
(about one cup per person)
2 medium ripe tomatoes for grating*
1/2 cup olive oil
1 tsp salt
pepper
*see 'Grating A Tomato' blog
First, grate the tomatoes into a baking dish. Add the olive oil, salt and pepper, and about 1 cup of water. Then place the chicken, potatoes and okra in the dish, spooning the tomato mixture over the ingredients. Bake at 425°F for one hour.
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