Ingredients
Ingredients
1 tbsp olive oil
500g skinless, boneless chicken thighs, cut into chunks
1 onion, chopped
1 green pepper, deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove, finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomatoes
400ml chicken stock
100g okra, cut into 2cm rounds
small handful sage, leaves chopped
crusty bread or microwave rice, to serve
Direction
Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside. Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
