Cajun-style Chicken
Yield: 4 servings
8 chicken thighs, lightly salted
1/4 cup water
1 lb okra; frozen or fresh
16 oz tomato, peeled canned; chopped
2 t cajun seasoning
1 onion, large; coarsely chopped
5 garlic clove; chopped
1 t rosemary; crushed
1 t basil
Cooking time 45 to 50 minutes.
Cut okra into bite-size pieces. In large nonstick covered skillet brown chicken
on each side, adding small amounts of water until evenly browned. Sprinkle
rosemary, basil, cajun seasoning and onions over chicken. Add 1/4 cup water and
cook over medium heat until onions are wilted and water evaporates, stirring
occasionally.
Add chopped tomatoes and garlic. cook until moisture evaporates and tomato are
not watery.
Add okra, stir and continue cooking 15 minutes until okra is no longer stringy.
Add salt if necessary. Serve over hot steamed rice.