Chicken Thighs with Okra and Blackberries
Servings 4 servings
- 8 skin-on, bone-in chicken thighs
- 1 onions medium, sliced into 1/4" - 3/8" pieces
- 16 fresh okra pods stems cut off
- 20 blackberries less ripe, firm berries are preferred
- 1 Tbsp each fresh chopped dill, parsley and coriander
- 2 Tbsp butter
- Salt to taste
- Ground black pepper to taste
Preheat 2 tablespoons of butter in large skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper and sear for 1 minute per side.
Lower the heat to medum-low, add the onions and the okra, cover and continue cooking for about 15-20 minutes, until the chicken thighs register 180F and the okra is nicely tender. Flip the chicken thighs half way through frying. Be careful not to break the okra pods.
Add the blackberries 5 minutes before the cooking is done.
Top with the freshly chopped dill, parsley and coriander, and serve immediately.
If you are not into okra you can always substitute your favorite in-season vegetable. Zucchini, green beans or eggplant work well in this recipe, too.
To ensure that okra doesn't come out slimy, don't cut it into pieces. You should only remove the stems.
Also, don't wash okra until right before cooking. This will also help prevent sliminess.
Calories: 715kcal | Carbohydrates: 8g | Protein: 48g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 298mg | Sodium: 278mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg