Okra is one of those vegetables that sparks strong opinions. You either love it, avoid it, or think you don’t like it—until it’s cooked the right way.

Growing up, I don’t remember okra being a staple on my plate, but I saw it all around me in Syrian and Middle Eastern homes. Fast forward to now, and it’s become one of my favorite comfort dishes—deeply nourishing, balanced, and surprisingly kid-friendly (yes, really).

If your TikTok feed looks anything like mine lately, you’ve probably noticed Middle Eastern and Syrian food lovers passionately trying to convince everyone else in their lives to give okra a real chance. And honestly? I get it.

This Syrian-style chicken and okra is the dish I point to when someone says, “I don’t like okra.”

Why this dish works

Traditionally, okra is simmered gently in a tomato-based sauce and paired with dried fruit like apricots and prunes. That sweet–savory balance transforms the entire dish. I added chicken to make it a complete one-pot meal—protein, fiber, and comfort all in one.

Okra is packed with unique fibers that support gut health and blood sugar balance, and when it’s cooked properly (no aggressive stirring!), it becomes tender, silky, and flavorful—not slimy.

Where to find okra

 Look for baby okra in the freezer section of your favorite Middle Eastern grocery store. The Galil brand is a great option and super consistent.

Real-life kitchen honesty

My son loved this dish.

The rest of the family? Still warming up 😅

And that’s okay.

I truly believe that introducing vegetables early—and repeatedly—normalizes them. Writing off veggies just because kids might not eat them is, in my opinion, a mistake. Exposure builds familiarity, and familiarity builds acceptance.

Spice swaps (but let’s be honest)

Yes, you can substitute paprika for Aleppo pepper.

Yes, you’ll get something similar.

But if you want the authentic flavor, Amazon those spices and cook it justttt like me. There’s really nothing like the real thing.

This is part one of this magical okra dish—stay tuned for part two, where we finish it off and bring everything together.

👉 Would you try okra?

👉 Would your family eat it?

Syrian Chicken Okra with Prunes & Apricots

• Ingredients (Serves 4–6)
• 1 lb (450g) fresh okra, trimmed
• 1 lb (450g) chicken thighs, cut into chunks (skin on or off)
• 3–4 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chopped tomatoes (or crushed)
• 1–2 tbsp tomato paste
• 6–8 prunes, pitted
• 6–8 dried apricots, chopped
• 1 tsp sugar (balances acidity)
• 1 tsp ground allspice
• 1/2 tsp cinnamon
• 1/2 tsp paprika or Aleppo chili (optional)
• Salt & black pepper, to taste
• 1–2 cups chicken broth or water
• Juice of 1/2 lemon
• Fresh parsley for garnish

• ⸻

• Instructions
• Brown the Chicken: Heat olive oil in a pot. Season chicken with salt & pepper. Brown on all sides, then remove and set aside.
• Sauté Aromatics: Add onions to the same pot, cook until soft. Add garlic for 30 sec.
• Add Tomatoes & Spices: Stir in chopped tomatoes, tomato paste, sugar, allspice, cinnamon, paprika, salt & pepper. Cook 5 min until aromatic.
• Add Chicken & Dried Fruit: Return chicken to the pot. Add prunes and apricots. Pour in broth/water. Bring to a simmer, cover, cook 25–30 min.
• Add Okra: Gently stir in okra, cover, and simmer 15–20 min until tender but still firm.
• Finish: Remove from heat, stir in lemon juice, garnish with parsley. Serve over rice or bulgur.