🌎 The World Cookbook

3 lbs chicken, skinned and jointed
salt
1 3/4 teaspoons baharat mixed spice
1 teaspoon turmeric
1/4 cup olive oil (or ghee)
2 large onions, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
1 stick cinnamon bark
1 cup tomato sauce
1/4 cup water
2 dried limes ( loomi, or 1 1/2 tsp ground loomi (Whole is better - don't leave this out)
1 cup frozen okra ( bamia, fried in a little oil) (optional)

Rinse and wipe chicken pieces dry and sprinkle with salt. Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes. Heat olive oil and brown chicken pieces on each side. Remove to plate. Add onion and fry gently until Transparent. Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often. Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer. Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick. Serve hot with Baharat Aka Middle East Mixed Spices - the Real Mix or other basmati rice dish and salad.