Tajeen bamia bil dajaa
(Chicken Tagine with Okra) Recipe

Origin: Libya Period: Traditional

Ingredients:

1 x 2 kg chicken cut into serving portions
1 tbsp butter
500g okra, 'topped and tailed'
1/2 tsp salt
1 tomato, chopped
1/2 tsp black pepper
1 tbsp tomato paste
1 tsp Bzaar
120ml passata (tomato juice)
1 onion, finely sliced
4 cloves garlic, chopped
750ml water

Tajeen bamia bil dajaa
(Chicken Tagine with Okra) Preparation:

Method:

Mix the spices, tomato, lemon juice, garlic, butter and onion together in a large casserole pot (preferably a tagine). Add the water and stir to combine. Place the chicken and okra in this mixture and allow to marinate for at least 1 hour.

Heat the tagine (or place the casserole in an oven pre-heated to 160°C) and leave to cook slowly for 90 minutes, or until the chicken and okra are tender.

Serve with couscous.

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