Chicken with Braised Okra, Tomatoes & Onion

INGREDIENTS

• 2 lbs. boneless chicken breasts cut into 2" pieces
• 26 TBS Olive oil
• 2 1/4 lb. Fresh okra, cone tops removed
• 2 1/2 lb Prime Time Eggplant
• 2 1/2 lb rtring beans
• 24 Ripe Prime Time tomatoes, sliced
• 22 Prime Time Green Red Bell Peppers
• 22 Onions halved and sliced thinly salt and pepper to taste
• 24 cloves garlic crushed
• 21 1/2 TBS Chopped fresh coriander
• 2 Juice of half lemon
• 21 tsp. sugar

PREPARATION

1. In a non-stick skillet heat 2 TBS. olive oil. Saute chicken until golden brown and reserve.
   
2. Heat 2 TBS. olive oil, using same pam. Saute okra in two batches quickly browning on all sides.
   
3. Peel eggplants. Cut into 1/4 inch thick strips and slice thickly. Top, tail and string beans, and cut into 2 pieces, cut bell pepper into strips.
   
4. Layer okra, eggplant, beans, onion slices and garlic in 4 quart oval roaster. Season with salt and pepper. Place chicken pieces tomatoes and bell peppers on top of vegetables.
   
5. Add sugar to chicken broth and pour over vegetables. Dot with butter. Garnish with Pearl onions and coriander. Cover. 6. Pre-heat oven to 375° and cook for about 1 hour until chicken is tender and vegetables are cooked. Finish with lemon juice. Serve with rice as a main coarse.

4 SERVINGS