Stewed Chicken With Okra And Tomatoes

• 4 cups water
• 3 cups okra pods, trimmed (about 3/4 pound)
• 1/4 cup fresh lemon juice
• 1 1/4 teaspoons salt, divided
• 1 tablespoon olive oil
• 2 chicken breast halves (about 1 3/4 pounds), skinned
• 2 chicken leg quarters (about 1 3/4 pounds), skinned
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced red onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1 1/2 teaspoons chopped fresh thyme
• 1 teaspoon ground cumin
• 2 whole cloves
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 garlic clove, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon red wine vinegar

1. Combine first 3 ingredients and 1 teaspoon salt in a large bowl. Let mixture stand 1 hour. Drain well, and pat dry with paper towels.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add okra and onion to pan, and saute 3 minutes or until lightly browned. Add broth and next 6 ingredients (broth through garlic), stirring to combine. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan, and keep warm. Bring tomato mixture to a boil; cook until reduced to 2 cups (about 5 minutes), stirring frequently. Discard cloves. Stir in parsley and vinegar. Serve with chicken.
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water, okra pods, lemon juice, salt, olive oil, chicken, chicken, freshly ground black pepper, red onion, chicken broth, white wine, thyme, ground cumin, cloves, tomatoes, garlic, flatleaf, red wine vinegar

Taken from www.myrecipes.com/recipe/stewed-chicken-with-okra-tomatoes (may not work)