Stewed Okra and Chicken with Cilantro

Name: Stewed Okra and Chicken with Cilantro (Bammee bi Djeaj (bam-mee bee djeaj))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ¼ teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon and ½ teaspoon salt, divided; 1 cup diced yellow onion (½ inch); ½ teaspoon ground allspice; ½ teaspoon coarsely ground pepper; 2 cups boiling water; 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; ¼ cup finely chopped cilantro; use green leafy parts and tender stems; ⅓ cup tomato paste; 1 large clove garlic; 1 pound trimmed boneless skinless chicken breast, cut into 1-inch pieces; 1 recipe Stewed Okra and Cilantro in Olive Oil

Bammee bi Djeaj (bam-mee bee djeaj)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

For the Chicken

1 recipe Stewed Okra and Cilantro in Olive Oil
1 pound trimmed boneless skinless chicken breast, cut into

Asia
Lebanon
Side dish
Spicy
Gluten-free
Mediterranean

Method

Prepare Ahead

You can prepare this up to 2 days in advance and refrigerate. As it remains in the refrigerator, the flavors continue to develop. Serve as directed.