1 and 1/2 - 2 pounds okra
1/2 cup olive oil
1-2 small onions, sliced whole into rounds
2 - 3 garlic cloves, peeled
15 ounces crushed tomatoes
salt and black pepper, to taste
pinch crushed red pepper flakes
1 and 1/2 pounds boneless chicken thigh meat or a whole chicken cut up
1 teaspoon dried oregano
Preheat oven to 450 degrees Fahrenheit, 232 degrees Celsius.
Wash the okra under running water and dry. Snip the tops of the okra and discard.
Pan fry the okra in the olive oil for a few minutes or until some of them get golden. do not cook them through. Remove from heat.
Add chicken to the pan. Either in the center or around the okra for a beautiful presentation.
Pour the crushed tomatoes over the okra and chicken. Season with salt, pepper and crushed red pepper flakes.
Mix to coat everything well so that it is seasoned well.
Add the onion slices atop along with the garlic cloves. The garlic cloves can go in whole or sliced.
Cover with foil and bake covered for 30 minutes.
Remove foil and bake uncovered for 1 hour or until the chicken is completely cooked through, the sauce is thickened and some of the okra is caramelized.
Season with dried oregano or chopped fresh parsley.
Serve with warm bread.