# Cut the heads of the
okras as
cornets. Rest them in much water that also includes 1 tsp salt and 2 tbsp vinegar for half hour.
# Boil the
chicken. Remove it from the water and pick into pieces.
# Cut the
onion into very small pieces. Fry them in vegetable oil, until they turn into transparent. Add
tomato paste and grated
tomato on it. Cook it by stirring for about 1-2 minutes.
# Then add the
okras which are removed from the bowl, washed and drained. Add the salt also.
# Add
chicken broth 5 minutes later. Cover the lid of the pot and cook it for 20 minutes.
# Transfer it into a proper size baking tray. Add cooked
okra over it. Cover the tray by aluminum foil or with or by a lid.
# Place the tray into the oven which is preheated to 374 F. Cook it for half hour.
