Paleo Egyptian Chicken and Okra Stew (Bamia)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2Pat the about 680 g of chicken thighs dry with paper towels. Season them evenly with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3While the chicken is browning, finely chop the 1 medium onion and mince the 4 cloves of garlic. Add the chopped onion to the pot and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of cumin, and 0.5 teaspoon of coriander. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in the about 790 g of diced tomatoes and the 2 cups of chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Add the about 450 g of okra and the browned chicken thighs back into the pot. Stir to combine. Cover the pot tightly with a lid.
7. 7Reduce the heat to low (135°C/135°C) and let the stew simmer gently for 30-40 minutes. The chicken should be cooked through and reach an internal temperature of 74°C, and the okra should be tender. Stir occasionally to prevent sticking.
8. 8Serve the Paleo Egyptian Chicken and Okra Stew hot.

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