Paleo Egyptian Chicken and Okra Stew (Bamia)

Ingredients

• 1.5 lbs Chicken Thighs
• 1 lb Okra
• 28 oz Diced Tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 2 cups Chicken Broth
• 2 tbsp Tomato Paste
• 1 tsp Cumin
• 0.5 tsp Coriander
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2Pat the 1.5 lbs 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 28 oz 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 1 lb 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 (275°F/135°C) and let the stew simmer gently for 30-40 minutes. The chicken should be cooked through and reach an internal temperature of 165°F (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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