- 1.5 pounds okra (bamya)
- 4 bone in chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, minced
- 4 cloves of minced garlic
- 1-2 cups crushed or diced tomatoes
- 8oz of tomato sauce
- 4oz tomato paste
- 2 cups of some kind of stock/broth to add for desired consistency
- 1 teaspoon salt (more or less to taste)
- 1 teaspoon smoked paprika (you may substitute regular paprika)
- 1 teaspoon of coriander
- 1/2 teaspoon of allspice
- 2 bay leaves
- 1 tablespoon of sugar
- 1 tablespoon of lemon or lime juice near the end
- Cilantro to top
Heat the oil in a Dutch oven, brown the chicken thighs. Add and sauté the onion, add the garlic and a little cilantro the last minute or two. Add the spices and simmer for a couple more minutes. Add the tomatoes and tomato sauce. Bring to a boil, then reduce to a simmer for about 30 mins while the chicken cooks. Remove the chicken, debone, and add back to the stew. Adjust consistency with stock/broth. Taste and adjust seasonings before adding okra. Add the okra at the end and cook till tender, 10-20 mins. Add the lemon juice the last couple minutes. Top with fresh cilantro and serve over white rice.