A delightful Kuwaiti-inspired chicken stew with a medley of aromatic spices and tender chicken, perfect for a comforting meal.
Pat the chicken pieces dry and season them with salt.
Drying the chicken helps it brown better during cooking.
Mix the baharat spice blend and turmeric together. Rub half of the mixture onto the chicken and let it sit for 15 minutes.
Letting the spices sit on the chicken enhances the flavor.
Heat olive oil in a large pot over medium heat. Brown the chicken pieces on all sides, then remove them and set aside.
Browning the chicken adds depth to the flavor of the stew.
In the same pot, sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the garlic, ginger, remaining spice mixture, and cinnamon stick to the onions. Cook for 5 minutes, stirring often.
Cooking the spices releases their essential oils, enhancing the dish's aroma.
Stir in the tomato paste, water, and dried limes. Bring to a simmer.
Pierce the dried limes to release their flavor into the stew.
Return the chicken to the pot and add the okra. Reduce the heat to low and simmer gently for 1.5 hours.
Simmering slowly ensures the chicken becomes tender and absorbs the flavors.
Serve the stew hot with basmati rice or flatbread.
Garnish with fresh cilantro for a burst of color and freshness.
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