Lebanese Chicken Okra Recipe


1 large free-range chicken, jointed
1 tablespoon thyme
3 lbs canned tomato
4 tablespoons olive oil
1 1/4 cups water
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
1 1/2 lbs prepared fresh okra
1 tablespoon oregano
chopped parsley
black pepper


Rinse and dry the chicken pieces.Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden.Take the chicken out, add and fry the onion and garlic until they are pale brown.Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up.Bring to the boil.Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2 lbs of prepared okra on top.The okra should sit in but not be covered by the sauce.Add a little water if needed.Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally.Continue cooking until the water has evaporated and the sauce has reduced and thickened.Sprinkle with parsley and serve.

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