Instructions: * Note: Aleppo are dried, lightly salted, crushed Turkish chiles.

Trim tops and tails from okra. In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until the color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.

Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.

Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

This recipe yields 4 to 6 servings.

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