Ingredients

2 cups extra virgin olive oil, for frying
500g okra, washed, stems trimmed
4 Inglewood Organic Chicken Drumsticks
salt and pepper, to taste
2 cloves of garlic, finely chopped
1 large onion, finely chopped
1 tsp ground cinnamon
2 cups, fresh pureed tomatoes
50g Feta, crumbled, garnish (optional)

Method

1. Preheat the oven to 180 degrees.
2. Heat the oil in a wok over high heat. When oil is hot, place half the okra in the wok and cook for 2 minutes. Turn them half-way through cooking. Remove from the wok and drain well. Place in a baking dish. Repeat with remaining okra.
3. Place the chicken in the wok and cook for 2-3 minutes each side or until golden brown on the outsides. Drain and place in the baking dish with the okra. Season the chicken and okra with salt and pepper.
4. In a frying pan, heat 2 tablespoons of oil. When hot, add the garlic and onion. Cook until the onion softens. Add the cinnamon and tomato puree, season with salt and pepper, and mix well. Reduce heat to low and simmer for 10 minutes or until the sauce reduces slightly.
5. Pour the sauce over the chicken and okra. Place the dish in the preheated oven and cook for 35 minutes. Remove from the oven and set aside to cool slightly.
6. Divide the chicken and okra among plates. Scatter over crumbled feta to serve.