Egyptian Spiced Chicken and Okra Stew

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

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

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, and cayenne pepper (if using), cooking for 1 minute until fragrant.

Return chicken to the pot. Stir in diced tomatoes, chicken broth, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.

Add frozen okra to the pot, stir gently, and continue to simmer, covered, for another 15-20 minutes, or until the okra is tender and the chicken is cooked through.