Bamies Yiaxni Sto Fourno – Stewed Okra with Chicken (Μπάμιες Γιαχνί Στο Φούρνο)

A comforting Cypriot classic, Bamies Yiaxni combines tender chicken, sweet okra, and fragrant herbs in a slow-baked tomato sauce. Traditionally cooked in large family trays, this dish is perfect for sharing, with flavours deepening as it gently bakes. Serve with warm bread or pilafi pourkouri to soak up every drop of the rich, spiced sauce

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Servings: 4 servings

Course: Dinner

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

1 kg chicken legs
800 g frozen okra bamies
3 small onions sliced
6 garlic cloves sliced
2 carrots roughly chopped
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoons dried thyme
1 thumb-sized piece cinnamon bark
800 g tinned chopped tomatoes
1 tablespoon tomato paste
2 teaspoons vegetable or chicken stock powder
3-4 tablespoons extra virgin olive oil
1 teaspoon salt

Method

Preheat oven to 200°C (fan-forced).
In a large baking tray (sini), combine chicken legs, frozen okra, onions, garlic, and carrots.
Add oregano, parsley, thyme, cinnamon bark, chopped tomatoes, tomato paste, stock powder, olive oil, and salt. Mix thoroughly, coating chicken well and distributing okra evenly.
Spread chicken legs out in the tray. Cover with baking paper, then foil. Bake for 1 hour.
Remove baking paper and foil, baste chicken with pan juices, then return to oven uncovered. Lower heat to 180°C and bake for another hour, until chicken is golden and sauce has thickened and caramelised at the edges.
Serve warm with fresh bread or pilafi pourkouri, and a dollop of plain yoghurt.