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1
Trim the stems from the okra, and place them in a large bowl.
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2
Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish.
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3
Toss from time to time.
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4
Heat half the olive oil over medium-high heat in a large lidded skillet or casserole.
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5
Brown the chicken in batches.
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6
Set the chicken aside in a bowl.
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7
Drain off excess fat from the pot and discard.
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8
Turn the heat down to medium, and add the remaining olive oil and the onions.
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9
Cook, stirring, until they begin to soften, about three minutes.
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10
Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes.
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11
Add the garlic, and stir for about 30 seconds until fragrant.
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12
Add the tomatoes and sugar.
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13
Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.
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14
Stir in the dissolved tomato paste, and bring to a simmer.
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15
Add salt to taste.
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16
Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
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17
Drain the okra, and rinse thoroughly.
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18
Add to the pot with the chicken, arranging the okra on top of the chicken pieces.
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19
Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes.
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20
The chicken should be cooked through, and the okra should be just tender.
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21
If you wish, remove the chicken to a platter.
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22
Stir the okra into the sauce, and add the parsley.
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23
Add salt and pepper to taste, then spoon over the chicken and serve.
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24
Alternatively, stir everything together in the pot, season, and serve with rice or bulgur.
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25
Pass thick plain yogurt for topping.
