Best 2 Turkish Chicken And Okra Casserole Recipes

Embark on a culinary adventure with our tantalizing Turkish Chicken and Okra Casserole, a delectable dish that harmoniously blends the distinctive flavors of the Mediterranean and the Middle East. This savory casserole showcases tender chicken pieces lovingly stewed in a vibrant tomato-based sauce, complemented by the earthy notes of okra and a chorus of aromatic spices. Perfectly nestled atop a bed of fluffy rice, each succulent bite promises a delightful textural contrast and an explosion of rich, well-rounded flavors. Our comprehensive guide provides a step-by-step recipe for this irresistible dish, ensuring a culinary success story in your own kitchen. Additionally, we've curated a collection of equally enticing recipes that explore the diverse culinary landscape of Turkey, from the classic Shepherd's Salad, brimming with fresh vegetables and tangy dressing, to the irresistible Turkish Delight, a sweet confection that tantalizes the senses. Prepare to be captivated by the vibrant flavors and culinary artistry of Turkish cuisine.

Here are our top 2 tried and tested recipes!

TURKISH OKRA CASSEROLE

Turkish Okra Casserole image

A kind of Turkish ratatouille. You can increase or decrease the heat as you choose. Almost a meal in itself, with bread and salad, or a great accompaniment to something grilled. The eggplant skin is generally left on, but if you prefer, peel it. Cooking time does not include defrosting (if you have to use frozen okra).

Provided by Chef Kate

Categories Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb okra or 1 (10 ounce) package frozen okra
1 eggplant, about a pound
2 medium zucchini
2 medium green bell peppers
1 large onion
3 tomatoes
1/4 cup olive oil
2 tablespoons garlic, finely chopped
1/4 teaspoon hot red pepper flakes
1/2 cup parsley, fresh, finely chopped
1 bay leaf, preferably fresh
1/2 teaspoon dried thyme
salt, to taste

Steps:

If using fresh okra, trim away any tough stems.
If frozen okra is used, defrost and drain.
Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
Cut bell peppers into one-inch pieces.
Peel and dice onion into one-inch pieces.
Peel, core and seed and dice tomatoes into one-inch pieces.
Pre-heat oven to 375°F.
Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
Cook, stirring often, about five minutes.
Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
Add the drained okra and salt to taste.
Place in the oven, uncovered, and bake for about one hour.
Remove bay leaf and serve.

Nutrition Facts : Calories 161.8, Fat 9.6, SaturatedFat 1.4, Sodium 21.2, Carbohydrate 18.6, Fiber 7.2, Sugar 7.3, Protein 4.2

CAJUN CHICKEN WITH OKRA

Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling during the cooking process.
Choose fresh, high-quality ingredients: The fresher the ingredients, the better your casserole will taste. Look for plump, ripe okra and juicy, tender chicken breasts.
Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Season the chicken well: Be generous with the seasonings when you're browning the chicken. This will help to develop flavor.
Use a good quality broth: The broth you use in the casserole will make a big difference in the flavor. Choose a broth that is flavorful and has a rich, savory taste.
Simmer the casserole until the chicken is cooked through: This will take about 30 minutes. You can check the chicken by inserting a meat thermometer into the thickest part of the breast. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the casserole hot: This dish is best served hot, right out of the oven. You can garnish it with fresh parsley or cilantro if desired.

Conclusion:

This Turkish chicken and okra casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the okra is soft and flavorful, and the sauce is rich and savory. Serve it with rice or your favorite side dish for a complete meal.