Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Curry roasted chicken and Okra

If you are wondering what else to do what all of our bountiful and delicous okra then try this dish from Real Simple Magazine. You can use chicken leg quarters for an economical dish and one that you can make fast and easy! Great for a family supper after a long day.

Source: Real Simple Magazine (Entered by debra chester)
Serves: 4

1 teasponoon olive oil      View Available Products
4 chicken legs with thighs      View Available Products
2 teaspoons curry powder
1 pound okra trimmed      View Available Products
1 baguette or naan bread      View Available Products
1/4 Cup of sprigs cilantro or parsley      View Available Products
dash kosher salt
dash pepper
1/8 cup lemon wedges for serving      View Available Products

Step by Step Instructions
  1. heat oven to 450F. Heat oil in a large, oven proof skillet over medium high heat.
  2. Season the chicken with curry powder, 1/2 t salt and 1/4 t pepper and cook in batches, skin side down, until browned, 5-7 minutes. Transfer to a plate; reserve the skillet.
  3. Add the okra to the drippings in the skillet and toss to coat. Nestle the chicken skin side up in the okra and roast in oven until the chicken is cooked through and the okra is tender, 20-25 minutes.
  4. Serve the chicken and okra with the baguette or naan bread, cilantro and lemon wedges.


Comments added by fellow market members.