1 karen mintzias
1 chicken, about 2 kg (4 lb)
1/4 cup butter
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cup chopped, peeled tomatoes
1 tbsp tomato paste
1/2 cup dry white wine
1 bay leaf
2 pieces of cinnamon bark
1/2 tsp sugar
1 salt
1 freshly ground black pepper
500 g prepared okra (500 g = 1 lb)
Directions
Cooking time: 1 1/2 hours
Cut chicken into serving pieces and wipe dry. Melt
butter in a heavy saucepan or flameproof casserole and
brown chicken on all sides. Remove to a plate when
browned.
Reduce heat and add onion and garlic. Fry gently
until onion is transparent and add remaining
ingredients. Cover and simmer for 20 minutes.
Meanwhile, lightly brown prepared okra in a little
butter and set aside.
Return chicken to pan, cover and simmer gently for 45
minutes or until chicken is tender, adding browned
okra 20 minutes before end of cooking time. Remove
bay leaf and cinnamon bark and serve with boiled or
mashed potatoes.
From: "The Complete Middle East Cookbook" by Tess
Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
Servings: 8 servings
Kotopoulo Me Bamyes - Chicken With Okra Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found back into the far past, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times made use of a good variety of herbs, including a few that are still present in modern kitchens like basil, rue and dill. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the indian food that is served today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of that period. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, and rosemary. These new spices and herbs created a torrent in recipe manuscripts, the majority of which are now in academic collections. When we get to the 1900s, cooking publications are in high demand, mostly as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Kotopoulo Me Bamyes Chicken With Okra recipe.
