Bamya Recipe: Mediterranean Okra Stew with Chicken

Okra stew with chicken on a plate with bread and a glass of wine on the side.

5 from 2 votes

Bamya Recipe: Mediterranean Okra Stew with Chicken

I grew up eating bamya (or bamies) on a monthly basis in my Greek-Cretan home. My mom makes this okra stew with tomatoes and chicken, and my grandma made it with lamb. Now I’m passing the torch to you. Whether you’re new to cooking with okra or a seasoned pro, this is one of the okra recipes you’ll come back to over and over!

Prep Time10

Cook Time1 25

Total Time1 35

Course: Main Course

Cuisine: Greek, Mediterranean, Middle Eastern

Diet: Gluten Free

Servings: servings

Calories: 588kcal

Author: Makos

Ingredients

2 tablespoons olive oil
6 chicken legs see note#1
1 large onion chopped
1 garlic cloves minced
2 teaspoons salt
½ teaspoon allspice ground
¼ teaspoon black pepper ground
½ teaspoon sumac or coriander or cumin
½ cup white wine
2 cups tomatoes grated or pureed
2 tablespoons tomato paste
22 oz baby okra frozen
3 tablespoons lemon juice freshly squeezed or more to taste
1 pinch sugar optional, to balance the acidity

US Customary - Metric

Instructions

Let the chicken come to room temperature and pat dry with paper towels. This helps browning and better flavor.
Heat a large pot over high heat, add the olive oil and the chicken pieces in one layer and let the chicken brown from one side. Then, flip to brown from the other side.
Reduce heat to medium, add the onion, salt, and spices and sauté stirring frequently until onion is soft. Add the garlic and stir for 1 more minute.
Add the wine and stir to deglaze the pan, then add the tomato paste and the pureed tomatoes. Bring to a boil and reduce heat to a low simmer. Close the lid and simmer for 45 minutes or until chicken is tender.
Remove chicken from the pot using tongs, and taste the sauce to see if it needs more salt. Add the lemon juice and the okra to the pot, bring to a boil, then simmer until okra is tender (about 20 minutes). Don't stir after you add the okra, just shake the pot gently.
When okra is almost ready, add the chicken back to the pot and cook for 5 more minutes. Serve with lots of bread and a glass of wine.

Video

Notes

Note #1: Other parts of the chicken can be used, or a whole chicken cut in 8 pieces. A whole chicken will give more servings, depending on the size.

1-2 cubed potatoes can be added to make this dish more filling. If so, add them to the pot 20 minutes before adding the okra.

Here’s what you need to know if you're making okra stew (bamya) with fresh okra:

Choose small, young pods Look for pods no longer than 2–3 inches, because larger ones can be tough or fibrous.
Wash the okra and dry it thoroughly.
Trim the stem tips without cutting into the pod.
Optionally, roast it in the oven for 10–15 minutes. This step helps seal the pods and keeps your okra tomato stew nice and silky — not slimy.

More Recipes:

Read below ⬇️ for some classic variations of this dish!

Nutrition