Preparation Time 25 min
Cooking Time 105 min
Persons 4


Cut the chicken into portions, wash well and drain. Clean the okra, wash and sprinkle with vinegar. Wash and peel the potatoes and the eggplants and cut into thin slices. In a saucepan heat olive oil and sauté the chicken. Remove the chicken and in the same oil sauté first the okra, then the potatoes and finally the eggplants. Place the chicken in a baking pan or pot. Cover chicken pieces with the okra, the eggplants and the potatoes. Slice the onion, chop the garlic cloves and sauté them in the same oil used for the other ingredients. Add the finely chopped tomato, the tomato paste, the parsley and the spices. Let the sauce come to a boil and pour it over the chicken and the vegetables. Add ½ teacup of vinegar, some water and bake in the oven at 180o C for about 1.5-2 hours.


Nutritional value:

Chicken meat is an important source of high biological value protein, iron, phosphorus and magnesium and contains B-complex vitamins, such as B12. Chicken is a healthier alternative to red meat. According to the Mediterranean Diet Pyramid, up to 4 servings of chicken can be consumed per week. Compared to other types of meat, chicken is a better option as it has the lowest content in total and saturated fat. Okra is an important source of fiber contributing to normal bowel movement while it also contains vitamin C, B-complex vitamins such as folic acid, B6 and B1 and has many antioxidants such as β-carotene, lutein and zeaxanthin.


Source: Vasiliki Pouleas


  • 1 whole chicken
  • 1.5 kg okra
  • 2-3 potatoes
  • 2-3 eggplants
  • 4-5 tomatoes
  • 1 tablespoon of tomato paste
  • 1 bunch of parsley
  • 3 onions
  • 4 garlic cloves
  • 1 ½ glasses of olive oil
  • ½ teacup of vinegar
  • 1 cinnamon stick
  • 5 cloves
  • salt and pepper