Rinse okra, trim stems and place fruit in a suitable bowl. Add 2-3 tbsp vinegar and 1 tbsp salt, stand for 1 hour.
This will help the okra retain its color and not become slimy when cooked. In a large frying pan or casserole, brown the chicken, cut into four pieces, in olive oil and butter.
Remove and set aside.
Add onions, coriander seeds and kirmizi biber to the hot oil form and make 2-3 min. Add the garlic, zucchini and oregano, followed by the paradeis pulp and the peeled, chopped paradeis.
Stir everything well, let the sauce bubble up for a few min, then pour in the chicken pieces. Cover and simmer gently for 25-30 minutes.
Wash the okra thoroughly and spread evenly over the chicken. Pour the juice of one lemon over it and simmer on low heat with the lid closed for another 20 min. Shake the roasting pan from time to time. The okra should still be al dente. at the beginning, remove the chicken pieces and arrange them on a serving platter. Okra in the tomato sauce form, season with salt and pepper and then spread evenly over the chicken. Serve hot with yogurt and bulgur or long-grain rice, a groat made from shredded wheat.
Okra is often made into a vegetable stew along with tomatoes or steamed with lamb or chicken. This dish is popular throughout Turkey and is usually served with long grain rice pilaf, a type of spicy riso.
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