- 2 lbs (900 gr) chicken, cut into serving portions
- salt and pepper to taste
- 1/4 cup (50 ml) olive oil
- 2 cups (500 ml) chicken broth
- 1/4 lb (110 gr) fresh okra or dry okra, boiled and drained
- 2 teaspoons butter
- 1/2 lb (225 gr) eggplant
- 12 pearl onions
- 1/2 (225 gr) string beans
- 4 tomatoes
- 2 green bell peppers
- 2 onions, grated
Saute chicken pieces in olive oil for 15 minutes. Set aside. Peel cone-shaped ends of the okra.
Peel eggplants in strips and slice thickly. Top, tail and string the beans, cut them in half. Skin, seed and slice tomatoes. Cut bell peppers into strips. Wash onions and vegatables and place in a big casserole (preferably earthenware) in layers except for pearl onions, tomatoes and bell peppers. Season with salt and pepper. Place chicken pieces, tomatoes and bell peppers on top of the vegetables. Pour chicken broth over it. Dot with butter. Garnish with pearl onions and cover.
Pre-heat the oven to 350 F (180 C) and cook for about an hour, until chicken is tender and vegetables are cooked. Serve with rice as a main course.