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Jerusalem Chicken With Okra

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This Jerusalem Chicken With Okra is one of the most delicious meal accompaniments that I've eaten ! No wonder they are a regular feature of my lunch menu consisting of rice or pasta. Try out this Jerusalem Chicken With Okra with and come up with suggestions if you have any .
  Steamed, boned and skinned chicken breasts 1 1⁄2 Pound
  Onion 4 Ounce, sliced
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Water 1 Cup (16 tbs)
  Instant chicken broth and seasoning mix 1 Tablespoon (1 Envelope)
  Okra 12 Ounce, with ends trimmed off
  Tomato juice 2 Cup (32 tbs)
  Cumin 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

Cool steamed chicken and cut into dice.
"Water fry" onions and garlic in saucepan containing 1 cup boiling water and broth mix.
Cook at high heat until water evaporates and onions are golden.
Add okra and pour in enough boiling water to half cover them.
Cover pan and cook until okra is almost tender.
Transfer chicken and cooked vegetables to casserole and cover with tomato juice.
Sprinkle with seasonings.
Cover and bake at 300° F. for 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1977 Calories from Fat 805

% Daily Value*

Total Fat 90 g137.8%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 306.2 mg102.1%

Sodium 3557.3 mg148.2%

Total Carbohydrates 180 g59.9%

Dietary Fiber 16.7 g66.7%

Sugars 26.3 g

Protein 124 g248.4%

Vitamin A 70.2% Vitamin C 282.1%

Calcium 52.1% Iron 85.6%

*Based on a 2000 Calorie diet

1 Comment

Mary Magdalen's picture
Jerusalem Chicken With Okra Recipe