Chicken with Okra (Bamiyov Hav)

The author says this is a treat to the eye and the palate and it is--it's quite pretty with the red and green of tomato and okra and it is one of those nice surprising recipes -- a dish that is more than the sum of its simple parts. I used frozen okra (no fresh here now) and had a pound bag so used it all. I wish I had used more tomato as well. I did not reduce the sauce as described in Step 9. My sauce was slightly viscous and I was happy to go with it as is. I also used bone-in, skin-on breasts and next time I'll leave off the skin which, once the dish was baked, lost any crispness. I froze some and can happily report that it was delicious thawed and heated in the microwave.