Iraqi Shabbat Chicken

Clean the whole stewing chicken inside and out, then cut into 8 pieces (thighs, drumsticks, breasts, and wings). Pat dry with paper towels.

Peel and slice the onions thinly. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add the sliced onions and sauté until golden and translucent, about 5-7 minutes.

Add the chicken pieces to the pot and brown them on all sides, stirring occasionally, about 8-10 minutes. The chicken should develop a golden color.

Stir in the tomato puree and mix well to coat the chicken. Cook for 2-3 minutes to deepen the tomato flavor.

Pour in 1 liter of water and bring to a boil over high heat. Add salt and pepper to taste, then reduce heat to low and cover.

Simmer the chicken for 30 minutes until partially cooked through.

Trim the okra by removing the stem ends, rinse thoroughly, and pat dry to prevent sliminess. Add the okra to the pot, stirring gently to distribute throughout the chicken and broth.

Continue simmering covered for an additional 20 minutes until the okra is tender and the chicken is fully cooked through.

While the stew finishes cooking, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring salted water to a boil, add the rice, and cook until just tender, about 12-15 minutes.

Drain the rice in a colander and fluff with a fork. Squeeze the juice from the fresh lemon and stir it into the chicken stew, adjusting seasoning as needed.

Transfer the rice to a serving platter or divide among individual bowls. Ladle the chicken, okra, and broth over the rice and serve hot.