Hearty Egyptian Chicken and Okra Stew (Bamya)

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.

Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Stir in crushed tomatoes, chicken broth, ground coriander, and cumin. Bring the mixture to a simmer.

Return the browned chicken to the pot. Add the okra, salt, and black pepper. Stir gently to combine.

Reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken is cooked through and okra is tender.

Taste and adjust seasoning if necessary. Serve hot with rice.