Ingredients

• 1 kg chicken thighs
• 500 g fresh okra
• 1 piece large onion
• 4 clove garlic cloves
• 400 g canned tomatoes
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml chicken stock
• 1 bunch fresh parsley
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Prepare the okra

   Wash and trim the okra by cutting off the stem ends and tips. Pat completely dry with paper towels for 5 minutes. Sprinkle with salt and let sit for 10 minutes to draw out moisture. The okra should feel firm and dry to prevent sliminess. Do not cut into the pods or they will become slimy.

2. Season the chicken

   Cut chicken thighs into large bite-sized pieces. Season generously with salt, pepper, and paprika, rubbing the spices into the meat for 2-3 minutes. Let marinate at room temperature for 15 minutes until the spices are well absorbed. Do not skip the resting time as it helps the flavors penetrate.

3. Brown the chicken

   Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat for 2 minutes until shimmering. Add chicken pieces in a single layer and brown for 4-5 minutes per side until golden. The meat should sizzle immediately when it hits the oil. Do not overcrowd the pan or the chicken will steam instead of browning.

4. Sauté the aromatics

   Remove chicken and add remaining olive oil to the same pot over medium heat. Add diced onion and cook for 6-8 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. The onions should be golden but not brown. Do not let the garlic burn or it will taste bitter.

5. Build the sauce

   Stir in tomato paste and cook over medium heat for 2 minutes until darkened. Add canned tomatoes, crushing them with your hands as you add them. Cook for 5 minutes until the mixture thickens and smells rich. The paste should lose its raw taste. Do not add liquid too quickly or the paste won't cook properly.

6. Add okra carefully

   Gently fold in the prepared okra over low heat for 2-3 minutes, being very gentle to avoid breaking the pods. Add the browned chicken back to the pot with any juices. The okra should be coated but not crushed. Do not stir vigorously as this will break the delicate okra.

7. Simmer the stew

   Pour in chicken stock and bring to a gentle simmer over medium-low heat for 2-3 minutes. Reduce heat to low, cover, and simmer for 35-40 minutes until chicken is tender and okra is cooked through. The liquid should barely bubble. Do not boil vigorously or the okra will become mushy.

8. Finish and serve

   Remove from heat and stir in lemon juice and chopped fresh parsley. Let rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper. The stew should be fragrant and the chicken should fall apart easily. Do not add lemon juice while cooking as it can make the okra tough.

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