Iraqi-Style Okra and Tomato Chicken Stew

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A comforting Iraqi-inspired okra and tomato stew simmered with bone-in chicken, garlic, and warm spices. The whole dried black lime (loom) adds a distinctive tangy depth that defines traditional Iraqi home cooking. Serve over basmati rice or with warm flatbread to soak up the savory tomato broth.

Nutrition Facts

Per serving (estimated)

• 415 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 16 gCarbs
• 5 gFiber
• 6 gSugar
• 33 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Chicken Base

• 1.5 lbs bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 5 garlic cloves, minced
• 2 tbsp tomato paste

For the Spice Broth

• 4 medium ripe tomatoes, finely diced
• 4 cups low-sodium chicken broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 whole dried black lime (loom), pierced with a knife
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

For the Okra

• 1 lb fresh okra, tops trimmed (or 16 oz frozen, thawed)
• 1/2 cup fresh cilantro, chopped
• 1 tbsp dried mint
• 1 tbsp fresh lemon juice

Directions

1. Heat the olive oil in a large heavy pot over medium-high heat. Pat the chicken thighs dry, season with salt and pepper, and brown for 3 minutes per side until golden. Transfer to a plate and set aside.
2. Reduce the heat to medium and add the chopped onion to the same pot. Cook for 5 minutes until soft and translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the tomato paste, ground coriander, cumin, and turmeric. Stir constantly for 2 minutes to toast the spices and deepen their flavor.
4. Pour in the diced tomatoes, chicken broth, and add the pierced black lime. Return the chicken to the pot along with any accumulated juices. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
5. Add the trimmed okra to the pot, partially cover, and simmer for 12 to 15 minutes until the okra is tender and the broth has thickened slightly. Stir gently to avoid breaking up the okra.
6. Remove the lid and stir in the chopped cilantro, dried mint, and fresh lemon juice. Taste and adjust salt as needed.
7. Discard the whole black lime and serve the stew hot in shallow bowls over steamed basmati rice or alongside warm pita bread.

Cook’s Notes

• Use small young okra whenever possible, as larger pods become fibrous and develop more mucilage during cooking.
• Pat thawed frozen okra very dry with paper towels before adding to the pot to minimize sliminess.
• The whole dried black lime is essential for an authentic Iraqi flavor; if unavailable, substitute with 1/2 tsp dried lemon zest.
• For a thinner, more soup-like consistency, add an extra cup of chicken broth when you add the okra.
• This stew tastes even better the next day once the spices have melded, so consider making it a day ahead.

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