Armenian Chicken Lemon Okra Stew


Skinless chicken thighs (1 lb)
Frozen baby okra (1 lb)
Tomato paste (2 tbsp)
Pepper paste (1 tbsp)
Lemon (1)
Big yellow onion (1)
Garlic cloves (8-10)
Parsley (2 tbsp)
Salt (to your liking)
Black pepper (to your liking)
Armenian red hot pepper (to your liking)
Allspice (0.5 tsp)
Bay leaf (1)
Olive oil (2 tbsp)


  • Finely chop the onion and sauté in hot olive oil, until softened and translucent.
  • Add the garlic cloves, each clove divided in half.
  • Mix and sauté for 5 minutes.
  • Add the washed and dried chicken thighs.
  • Cover the lid and cook for 10 minutes.
  • Add the tomato paste and the pepper paste. Mix gently.
  • Add all the spices and continue cooking with covered lid on low heat, until the chicken is cooked (you may need to add half a cup of boiling water.)
  • Squeeze the juice of 1 lemon, gently mix in the pot.
  • Add the defrosted, washed okra.
  • Gently mix and cover until okra is cooked.
  • Adjust the salt, add the chopped parsley, take off the stove, keep the lid covered for 10 minutes and serve.
  • You can garnish with lemon slices.


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