I'm a North Carolina girl through and through. It was a good many years before I discovered that there were more than 3 things to do with okra: fry it, pickle it, or boil it. I only liked the first 2, and was pretty content to enjoy it that way. However, my introduction to Cajun food helped me to realize that it can be used in other ways. In particular, stews and other slow process cooking methods are great for okra. My in-laws planted some this year and had a bountiful okra harvest. While frying and pickling are great, it is definitely nice to shake it up a little bit. I found this North African inspired recipe on toriavey.com and made a few modifications based on my pantry and taste. It was delicious and a colorful, one-pot meal that is sure to please.
Ingredients: extra virgin olive oil, chicken (can be bone-in or boneless, thighs, breasts, or legs), onion, carrots, garlic, fresh okra, low sodium chicken broth, diced tomatoes, tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, cilantro or flat-leaf parsley
Step 1: Heat oil in large skillet. Salt and pepper chicken, then cook for about 10 minutes, flipping once to brown on both sides. Remove from pan; do not drain. Step 2: Add the onion to the pan and sauté for 3-4 minutes until softened. Add the carrots and sauté them for 2-3 more minutes, or until the onion starts to turn golden. Add the garlic and cook for 1 minute more until fragrant. Step 3: Add 1/2 cup chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add 1 ½ cups more broth to the pan along with the diced tomatoes (we had fresh on hand, hooray for gardens!), tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley. Stir the mixture and bring to a boil. Add ¼ tsp salt and ¼ tsp black pepper to the pot. Stir all the ingredients, then reduce heat to a simmer. Step 4: Put chicken back in the sauté pan and cover with sauce and carrots. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, or until chicken is cooked through and tender. Step 5: Uncover the pot and remove chicken. Stir the sliced okra into the sauce, bring to a simmer, reduce heat to low and cover again, letting the okra cook for 15-20 more minutes until tender. Step 6: Slice the chicken into small pieces and place it back into the pot with the okra as it cooks. If the stew seems too dry, add a little chicken broth to rehydrate. Let the mixture simmer until the okra is softened and the sauce has thickened. Step 7: Remove from heat and sprinkle with remaining 2 tbsp chopped cilantro. Serve stew over cooked rice or quinoa.
Chicken Okra Stew
Recipe:
2 tbsp extra virgin olive oil
1 1/2 lbs. chicken, can be bone-in skin-on or boneless, thighs, breasts, legs, or a combination
1 medium onion, sliced
2 medium carrots, peeled and sliced
2 tsp garlic minced
1 lb fresh okra, cut into 1/4 inch pieces, tops discarded
2 cups low sodium chicken broth, or more if needed
1 3/4 cups diced tomatoes, or 1 can
3 tbsp tomato paste
3/4 tsp paprika
3/4 tsp cinnamon
1/2 tsp cumin
1/4 tsp turmeric
Pinch cayenne
1/3 cup chopped cilantro, divided (or substitute flat leaf parsley)
Heat oil in large skillet. Salt and pepper chicken, then cook for about 10 minutes, flipping once to brown on both sides. Remove from pan; do not drain. Add the onion to the pan and sauté for 3-4 minutes until softened. Add the carrots and sauté them for 2-3 more minutes, or until the onion starts to turn golden. Add the garlic and cook for 1 minute more until fragrant. Add 1/2 cup chicken broth to the pan, stirring and scraping up the brown bits from the bottom of the pan as the mixture cooks. Add 1 ½ cups more broth to the pan along with the diced tomatoes, tomato paste, paprika, cinnamon, cumin, turmeric, cayenne, and 3 tbsp of the chopped cilantro or parsley. Stir the mixture and bring to a boil. Add ¼ tsp salt and ¼ tsp black pepper to the pot. Stir all the ingredients, then reduce heat to a simmer. Put chicken back in the sauté pan and cover with sauce and carrots. Cover the pot, vented on one side, and let the stew simmer for 45 minutes, or until chicken is cooked through and tender. Uncover the pot and remove chicken. Stir the sliced okra into the sauce, bring to a simmer, reduce heat to low and cover again, letting the okra cook for 15-20 more minutes until tender. Slice the chicken into small pieces and place it back into the pot with the okra as it cooks. If the stew seems too dry, add a little chicken broth to rehydrate. Let the mixture simmer until the okra is softened and the sauce has thickened. Remove from heat and sprinkle with remaining 2 tbsp chopped cilantro. Serve stew over cooked rice or quinoa.
Source: Tori Avey https://toriavey.com/toris-kitchen/chicken-okra-stew/
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