Okra Bamya

• 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.