Ingredients:

• 750 gr. okra
• salt
• 1/2 cup vinegar
• 2 onions
• 2 table spoons butter
• 500 gr. chicken legs, without bones
• 4 tomatoes, medium
• 2 green chili pepper
• 2 cups meat stock
• 2 table spoons lemon juice

Using a small knife, carefully pare the conical ends of the okra without piercing the hollow center. Place in a bowl with hot water, add vinegar and boil for 1-2 minutes. Rinse well and drain. Finely chop the onions.

Peel the chicken skin and cut the meat into cubes. Add to the onions and stir over the heat for 5 minutes. Add the tomato and tomato paste, cover and cook over a low heat for 10 minutes. Add 4 cups of hot water, and continue to cook over a medium heat for 25 minutes. Arrange the okra in neat layers in a shallow saucepan. Tip the cooked chicken into a circular space in the saucepan. Add the hot meat stock and lemon juice, and cover with wax paper. Cover with the saucepan lid, and cook over a low heat for approximately 45 minutes.

Source:http://cookbook.turizm.net/cookbook/default.asp