My favorite local organic farmer recently surprised me and dropped a big grocery bag chock full of vine ripe, red, luscious tomatoes and okra. I don’t cook a lot with okra, so I was kind of at a loss as to what to do with all of them, short of breading and frying the little things.
Well, last night, I was low on groceries and had two hungry men waiting for dinner. So, hmm…this called for a little creativity.
I had organic chicken thighs, some garlic and an onion, and, all those great tomatoes and okra. Ok then, let’s start throwing things in a pan to see what I can come up with…
Chicken, Tomatoes and Okra Saute
1 lb or so of organic boneless, skinless chicken thighs
2 Tbsp of extra virgin olive oil
1 large red onion, chopped
2-4 cloves garlic minced
4 fresh, ripe tomatoes, chopped
8-10 small okra, sliced in thick slices
2 tsp oregano
2 tsp basil
1/4 white wine
sprinkle of red pepper flakes
2 Tbsp chopped fresh parsley
sea salt and black pepper, to taste
In a large skillet, saute the chopped onions and garlic with the olive oil on medium heat. Add in the chicken and lightly brown on the outside, but don’t overcook. Add chopped tomatoes, okra, wine and seasonings. Cook for about a half hour on low heat with lid. Remove lid the last 10-15 minutes of cooking if you want your sauce to be less juicy. Add chopped parsley and serve over brown rice or quinoa. Serves four. Or Two hungry guys and one lady with a little leftover…
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Catherine (Cat) Ebeling RN BSN, is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold 100,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.
Her mission is to help others prevent disease and live their best life ever.
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