Okra with Chicken
1 chicken breast, cooked in water and cut in chunks
375 g (drained weight) okra, in a can, washed and drained
2 tbsp canned chickpeas,rinsed
8-10 cherry tomatoes, cut in half
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1/2 cup hot water
1 tsp salt
Juice of one lemon
1 garlic clove, mashed
1 tsp dry mint
Place all the ingredients in a medium-size pot. Cover and cook for about 20 minutes at medium-low heat. Add the second half of the olive oil when finished.
Mix the sauce ingredients and pour all over. Mix them carefully so that the okra don't get smashed.
Serve this dish hot or warm.