Chicken with Okra

• 1 pound boneless, skinless chicken thighs cut into 11 1/2-inch pieces
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/23/4 teaspoon cayenne pepper
• Salt
• 1 tablespoon lemon juice
• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1 medium onion, chopped
• 20 medium-sized okra, about 5 ounces, with tips and tops removed and each okra halved
• 1 medium tomato, peeled and chopped

1. Put the chicken in a nonreactive bowl.
2. Add the cumin, coriander, turmeric, cayenne, 1 teaspoon salt, and lemon juice.
3. Stir to mix well.
4. Cover and refrigerate for 12 hours.
5. Pour the oil into a frying pan, preferably nonstick, and set it over medium-high heat.
6. When hot, put in the cumin seeds, onions, and okra.
7. Stir and fry 67 minutes or until the onions have browned a bit.
8. Now put in all the marinated chicken.
9. Stir and fry for 34 minutes or until the chicken pieces turn pale.
10. (If some of the spices stick to the pan, do not worry.)
11. Add 1/2 cup water, 1/4 teaspoon salt, and the tomato.
12. Stir to mix and bring to a simmer.
13. Cover, turn heat to low, and simmer gently for 10 minutes.

chicken, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, lemon juice, olive, cumin seeds, onion, okra, tomato

Taken from www.epicurious.com/recipes/food/views/chicken-with-okra-373776 (may not work)