Middle Eastern · Dinner
Chicken and Okra Stew
Bone-in chicken thighs braised with okra, tomatoes, onion, garlic and warming spices until the sauce thickens and the okra loses its sliminess. A tart hit of lemon juice cuts the richness. Served over rice, this stew leans on slow simmering to build a deep, savoury base typical of Levantine home cooking.
$4
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
511Calories
40.2gProtein
24.6gFat
32.1gCarbs
8.2gSugar
5.6gFiber
964mgSodium
182mgChol
6.1gSat Fat
1090mgPotassium
108mgCalcium
3.6mgIron
0.7mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry with paper towels. Trim the okra, removing the stem ends. Chop the onion, mince the garlic, and dice the tomato.
2
Heat
Warm the olive oil in a heavy pot over medium-high heat; sear the chicken skin-side down for 5 minutes until golden brown, then flip and sear 3 minutes more.
3
Sauté
Add the onion and garlic to the pot; sauté over medium heat for 4 minutes, stirring often, until softened and translucent.
4
Simmer
Stir in the tomato paste, cumin, coriander, and cinnamon; cook 1 minute. Return the chicken, add the tomato and stock, then cover and simmer over medium-low heat 20 minutes.
5
Simmer
Nestle the okra into the sauce, cover, and continue simmering over medium-low heat for 15 minutes until tender, stirring gently to avoid releasing slime.
6
Finish
Stir in the lemon juice off the heat and taste for salt.
7
Plate
Spoon the rice onto a plate, ladle the chicken and okra stew alongside, and scatter the cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1.5 bone-in chicken thighs bone-in chicken thigh
- 11 oz311g okra
- 11 medium onion
- 6 cloves6 cloves garlic
- 22 small tomato
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp cilantro
- 1 cup200g cooked white rice, to serve
