Remove any extra fat and skin from the chicken pieces.
Clean the chicken by rubbing and squeezing the juice out of the lemon onto each piece. Rinse with water and pat dry. Place chicken in shallow bowl and set aside.
In a small bowl, mix all herbs, spices green peppers and onions with the exception of the Maggi Djon-Djon.
Pour spices mixture on chicken and make sure all pieces are coated. Refrigerate and let marinate for at least 1 hour to two hours or overnight for flavor enhancement.
If using dried mushrooms (Don-Djon), soak ½ cup of Djon-Djon into 2 cups of water for about 45 minutes to 1 hour. Bring to a boil and let boil for 10 minutes. Remove from heat and let cool. Strain liquid and put aside. Liquid is used to cook chicken.
Remove chicken pieces from the marinade, and pat dry if possible. Set aside marinade.
In a large skillet, heat-up oil. Fry each chicken piece until golden brown and set aside. In a saucepan large enough to hold chicken pieces, add remaining marinade and cook for about 2 – 3 minutes. Place chicken into saucepan. Scatter whole okras or cut-up okras on chicken pieces. Dissolve Maggi djon-djon into ¾ cup water. Add water to chicken and cook covered on medium heat for about 20 minutes. Add salt and pepper to taste and hot pepper if using and cook for 10 additional minutes or until both chicken and okra are very tender. Remove from heat and serve with rice or root vegetables.
Gently stir ingredients while cooking and be careful not to break okra if cooking whole.