Turkish chicken stew with okra or zucchini

Ingredients for 4 servings:

• 2 tbsp ghee or vegetable oil
• 4 chicken legs, cut at the joint
• 2 onions, halved, cut into strips
• 3 clove(s) garlic, chopped
• 1 tbsp chili pepper(s), fresh, finely chopped
• 1 tbsp coriander seeds
• 1 tbsp oregano, dried
• 1 tsp sugar
• 1 tbsp tomato paste
• 400 g tomatoes, chopped from the can
• 200 ml water, hot
• 500 g okra, cut into approx. 5 cm long pieces or zucchini, diced
• 6 m.-sized potatoes, cut into large pieces
• 1 lemon(s), the juice
• Salt and pepper, freshly ground black pepper
• 200 g yogurt
• 1 handful of mint, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Güvecte pilici bamya or Güvete pilici kabak

Mix the yogurt with freshly chopped mint, salt, and pepper. This will be added as an extra. Heat the fat and brown the chicken pieces thoroughly. Add the onions and fry until translucent. Then add the garlic, chili, coriander seeds, oregano, sugar, tomato paste, and tomatoes and braise briefly, then add the hot water and bring everything back to a boil. Cover the pot and cook for 20 minutes, stirring occasionally. Now add the potato pieces and bring to a boil. Cover the pot and cook for another 20 minutes. Now add the okra or zucchini pieces and the lemon juice, stir well, adjust seasoning if desired, and simmer for another 10 minutes. Season to taste and serve with the yogurt.