Stewed Chicken with Okra and Tomatoes

Ingredients

• 3 cups okra pods, trimmed (about 3/4 pound)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• ½ teaspoon red wine vinegar
• 1 teaspoon ground cumin
• 1 ½ teaspoons chopped fresh thyme
• ½ cup dry white wine
• + 11 more ingredients
• • ½ cup fat-free, less-sodium chicken broth
  • ½ cup thinly sliced red onion
  • ¼ teaspoon freshly ground black pepper
  • 4 cups water
  • 2 chicken breast halves (about 1 3/4 pounds), skinned
  • 1 tablespoon olive oil
  • 1 ¼ teaspoons salt, divided
  • ¼ cup fresh lemon juice
  • 2 whole cloves
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 chicken leg quarters (about 1 3/4 pounds), skinned

Combine first 3 ingredients and 1 teaspoon salt in a large bowl. Let mixture stand 1 hour. Drain well, and pat dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and cook 4 minutes on each ...

View full recipe at My Recipes