Stewed rooster with okra and potatoes

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5 from 1 vote

Stewed rooster with okra and potatoes

A poultry dish loaded with flavour

Prep Time30

Cook Time1 30

Resting time30

Total Time2 30

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 592kcal

Author: Mia Kouppa

Ingredients

For the rooster:

1 rooster, approx. 4 lbs, cut into 8 serving pieces
1 tbsp salt
juice of 1 lemon

For the okra:

1 ¼ lb fresh or frozen okra
1/2 cup red wine vinegar
1 teaspoon salt

For the potatoes:

6 medium sized yellow fleshed potatoes
1/2 tbsp salt
vegetable oil for frying

For the assembly:

2 cups tomato sauce or passata
1 cup olive oil
3/4 cup water
1 teaspoon cinnamon
1/2 teaspoon pepper
1/4 teaspoon paprika

US Customary - Metric

Instructions

Prepare your rooster by removing any excess skin and fat. Place the rooster in a large bowl and squeeze fresh lemon juice over all of the pieces. Set aside.
If you are using fresh okra: Prepare your okra by cutting off the tip and the top part where the stem is. You must do this carefully in order not to expose the inner seeds. When cutting off the stem, keep your knife at an angle; do not cut straight across. (You can refer to the pictures above to help guide you, as well as the helpful hints).
Wash your okra twice with clean running water. Then, place your okra in a bowl, cover them with water and add the red wine vinegar. Stir them around and allow to sit for at least 30 minutes and up to an hour.
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper. Drain your okra (do not rinse them) and lay them in a single layer on the parchment paper. Sprinkle with 1 teaspoon salt.
Place the okra in the bottom rack of your oven and roast for 15 minutes. Set aside.
If you're using frozen okra: Place the okra in the bottom rack of your oven and roast for 15 minutes. Set aside.
Preheat your oven to 400 degrees Fahrenheit.
Cut your potatoes into wedges and toss with 1/2 tablespoon salt. Heat enough vegetable oil in a frying pan so that it is 1 inch deep. Fry your potatoes until just golden brown on all sides. Drain on a paper towel lined plate to remove any excess oil.
After your potatoes are fried, it is time to fry the rooster. Sprinkle 1 tablespoon of salt all over the rooster pieces and add them to the same oil you just used to fry the potatoes. Cook the rooster until it is golden browned on all sides (it will not be cooked through).
When all of the rooster has been fried, it is time to prepare your meal for cooking in the oven. Take a large roasting pan and add the rooster, the potatoes and the okra. Pour in the tomato sauce, olive oil, and water. The liquid should come up about halfway in your pan. Sprinkle the cinnamon and pepper all over the dish. Sprinkle the paprika only over the potatoes.
Bake your meal in the lower rack of your oven, uncovered for approximately 50 - 60 minutes, until the rooster is fully cooked and the potatoes are soft.
Enjoy!

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