• 1/4 pound butter
  • 2 3-pound chickens, disjointed
  • 2 cloves garlic, minced
  • 1/2 tsp coriander
  • 2 pounds okra, stems removed
  • 2 cups tomato juice
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp pepper


(Lebanese Okra Stew). Melt butter in saucepan, reserving 2 Tbsp. Add chicken pieces and brown well on all sides. Add garlic and coriander and mix well. Cover and cook over low heat for 30 minutes. In a separate saucepan, melt the remaining butter, add okra and fry for 5 minutes. Add to chicken along with tomato juice, water, salt and pepper and stir. Cover and simmer over low heat for 45 minutes. Stir carefully so as not to break the okra. Correct seasoning. Serve hot, being careful to lift the okra out of the saucepan gently.

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