Okra Stew (Marigha Bamia) | UNL Food | Nebraska

Ingredients

• 6 Tablespoons olive oil, divided
• 1 pound fresh okra, gently rubbed under cold running water, chopped or whole*
• 1 onion, scrubbed with clean vegetable brush under running water, chopped
• 1 pound chicken breasts, skinless and boneless, cut into cubes
• 5 garlic cloves, minced
• 1 (29 oz) can tomato sauce
• 2 cups water
• 2 teaspoons salt (optional)
• 1 teaspoon black pepper
• 1 cup fresh cilantro, gently rubbed under cold running water, chopped and divided