The classic Greek recipe Kota me Bamies is juicy roasted chicken with tender okra. It’s my favorite way to serve okra!
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My mom makes the best kota me bamies, so I make her recipe for my family. It’s one of my favorite classic Greek comfort foods. It’s basically okra with chicken roasted in the oven until it’s sweet, juicy, and delicious.
Okra is one of my favorite veggies, but some people are afraid to eat okra because they think it will be slimy. If you prepare it properly, it won’t be slimy and may become one of your favorite veggies too!
How do you prepare okra?
Choosing fresh okra is the first step in preparing okra for your Kota me Bamies. Look for bright green pods that are firm and without blemishes or bruises. They should be 2-4 inches long because the bigger ones are tough. If you can’t use them right away, store them in a paper bag or wrap them with paper towels and store them in a plastic bag for up to 3 days.
When your ready to cook your Kota me Bamies, give your okra a vinegar treatment to help it cook nicely and prevent any sliminess. Put your okra in a bowl with ½ to a full cup of vinegar. Then fill the bowl with cold water to just over the okra and soak for 30-40 minutes. Strain and rinse well. In small batches, use a paper towel or kitchen towel to pat dry. Cut off the stems, and your okra will be ready for the pan!
Why Kota me Bamies (Roasted Chicken with Okra) will become your favorite!
- Toasted melt in your mouth okra
- Sweet onions
- Juicy chicken
- A healthy Greek classic that’s gluten-free!
What makes chicken with okra so good?
- Okra –as fresh as you can find
- Olive oil
- Onions –pairs so well with okra
- Garlic cloves –or you can
- Crushed tomatoes –you can also use tomato sauce or chunky crushed tomatoes
- Salt and black pepper –to taste
- Crushed red pepper flakes –a pinch or more… I like a pinch, but make it as spicy as you like
- Chicken leg quarters (skinless) –you may have to pull the skin off yourself
- Dried oregano –parsley would be good, too
How to make Kota me Bamies: Roasted Chicken with Okra
- Preheat oven to 400 °F, 200 °C.
- Wash the okra under running water and place them in a large bowl filled with cold water and about a half cup of vinegar. Let them soak in the water for 30-40 minutes. Pat them dry. Snip the tops of the okra and discard.
- Pan-fry the okra in olive oil for a few minutes or until some of them get golden. Do not cook them through. Remove from heat and place them in a large baking pan.
- Brown the chicken for 3-4 minutes on each side and add chicken to the pan. Either in the center or around the okra for a beautiful presentation.
- Cook the onions in the pan until slightly softened, and add the garlic in that final few seconds. Place the onions in the pan with the okra and chicken.
- 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.
- Cover with foil and bake covered for 30 minutes.
- Remove foil and bake uncovered for 1 hour or until the chicken is thoroughly cooked through, the sauce is thickened, and some of the okra is caramelized.
- Season with dried oregano or chopped fresh parsley before serving.
What to serve with roasted chicken and okra
I think the best thing to serve Kota me bamies with is toasted bread because you want to have something to get every bit of the delicious sauce off your plate. If you want to keep it gluten-free, spoon it over a side of cauliflower rice or zucchini noodles.
Either way, it will become a favorite in your house!
Roasted Chicken with Okra: Kota me Bamies
Ingredients
- 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
- 6 chicken leg quarters (skinless)
- 1 teaspoon dried oregano
Instructions
Preheat oven to 400 °F, 200 °C.
Wash the okra under running water and place them in a large bowl that is fillled with cold water and about a half cup of vinegar. Let them soak in the water for 30 minutes. Pat them 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 and place them in a large baking pan..
Brown the chicken for 3-4 minutes on each side and add chicken to the pan. Either in the center or around the okra for a beautiful presentation.
Cook the onions in the pan until slightly softened and add the garlic in that final few seconds. Place the onions in the pan with the okra and chicken.
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.
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.
Enjoy!
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The vinegar treatment works if you make slits in the sides of each okra in order to penetrate and dissolve as much of the “slimy” liquid inside of them. Then you rinse them a few times to remove the “slime”.
Hi just like the combo of chicken and okra, unusual it seems. Will be trying out at the weekend.
Thanks for your lovely dishes.
Being of Greek decent, a cook from a family of cooks and a Lover of food who just recently found out I am Celiac. Thank you for addressing comments and mentioning Gluten free and alternatives.
Hi I really don’t like okra what would be a good alternative please
Zucchini, eggplant, and even cauliflower would work. Enjoy!
I’m not convinced the vinegar did much as my okra was still slimy. Maybe making slits as Andreas suggests above would make a difference, but if you’re going that far why not just soak them after topping them? Maybe I’ll experiment, but I like okra as is so I’m not worried about it.
More importantly, the dish was simple and delicious; thanks for a great recipe! Definite repeat.
dont panic over the slimly liquid in the okra. its actually very good for you.
The slime okra is known for is called mucilage, and it’s actually good for you. Okra’s high fiber and mucilage content are ideal for helping with digestion. Cooking okra slowly on low heat will bring out maximum mucilage.Sep 24, 2014
dont panic over the slimly liquid in the okra. its actually very good for you.
The slime okra is known for is called mucilage, and it’s actually good for you. Okra’s high fiber and mucilage content are ideal for helping with digestion. Cooking okra slowly on low heat will bring out maximum mucilage. Sep 24, 2014
I prefer buying frozen okra from middle eastern stores, they are always small and tender. How can I make this dish using froze?