Okra with Chicken
1 chicken breast, cooked in water and cut in chunks
375 gr (drained weight) okra, in a can, washed and drained
2 tbsp chickpeas, in a can
8-10 cherry tomatoes, cut in half
50 ml extra virgin olive oil (half for cooking, rest for after)
1/2 cup hot water
1 tsp salt
1 lemon juice
1 garlic, smashed
1 tsp dry mint
Place all the ingredients in a medium pot. Cover the lid and cook for about 20 minutes on 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.