Armenian Chicken Lemon Okra Stew

Ingredients:

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)

Instructions:

  • 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.

Enjoy!

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