Heat the oil in a pan and sauté the okra until golden. Remove the okra, lay out in an oven tray and sprinkle with vinegar.
Using the same pan, sauté the chicken and add the onion and garlic. As soon as they wilt, add the tomato, thyme, salt and pepper. Cover with stock, and simmer over low heat for ½ an hour.
Preheat the oven to 190°C. Remove the chicken, place in the oven tray with the okra and pour over the sauce from the pan. Stir in the bulgur.
Add a little more stock or water if the food seems dry, cover with foil and cook in the oven for ½ an hour until all the liquid has reduced. 5 minutes before you take it out of the oven, remove the foil so the food browns nicely.
Ingredients:
4 large chicken
thighs or drumsticks
6 tbsps olive oil
400g cleaned okra
1 tbsp vinegar
1 small onion,
finely chopped
1 clove garlic,
finely chopped
2 large red tomatoes, grated
2 sprigs fresh thyme
3 cups stock or water +
a little more if needed
½ cup bulgur wheat
Salt, pepper
