Stewed Okra and Chicken with Cilantro

Bammee bi Djeaj (bam-mee bee djeaj)

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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 1-inch pieces
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion (½ inch)
  • 1 teaspoon and ½ teaspoon salt, divided
  • ½ teaspoon coarsely ground pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 large clove garlic
  • 2 cups boiling water
  • cup tomato paste
  • ¼ cup finely chopped cilantro; use green leafy parts and tender stems

    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.