Egyptian Chicken and Okra Stew (Bamya)

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

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

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

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

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

Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is cooked through and the okra is tender. Stir occasionally to prevent sticking.

Taste and adjust seasoning if necessary. Serve hot, optionally with rice or pita bread.