Braised Okra and Chicken with Caramelized Lemon and Olives Recipe - Los Angeles Times

Ingredients

• 2 pounds bone-in skin-on chicken thighs and/or drumsticks
• Kosher salt
• freshly ground black pepper
• 1 lemon
• 2 tablespoons everyday olive oil
• 2 shallots, thinly sliced
• 1 teaspoon ground coriander
• 2 large garlic cloves, thinly sliced
• 2 tablespoons double-concentrate tomato paste
• 1 1/2 cups chicken stock or broth or water
• 8 ounces okra, stem end trimmed and cut in half crosswise on a bias
• 1/2 cup mixed olives, pitted and torn in half
• Roughly chopped flat-leaf parsley to garnish