Chicken and Okra Gumbo
Serves: 4
Preparation: NA
Cooking Time: NA
A derivative of the mallow family, with ridged pods containing seeds. Mild tasting, similar to asparagus, and is best eaten cooked. Often known as ladies fingers in Western countries.
Ingredients
- 500g skinless, bonesless chicken thighs, cut to chunks
- 1 onion, finely chopped,
- 4 celery sticks, finely chopped
- 2 cloves garlic, peeled and chopped,
- 1 green pepper, chopped into chunks
- 1 tsp smoked parika
- 1 sp ground cumin
- 1 tsp thyme
- 1 bay leaf
- 1 tbsp plain flour
- 400g chopped tomatoes
- 450ml chicken/vegetable stock
- 100g okra, cut into round pieces
- handful of sage leaves, chopped
Method
- Heat the oil in a large pan over a medium heat. Add the chicken to the pan in batches, until the thighs are brown all over. Set aside.
- Add the onion, pepper and celery to the pan, and cook for ten minutes until softened.
- Add the garlic, spices and herbs to the onion mix, and cook for a further minute.
- Return the chicken to the pan, with the flour, and mix to coat the chicken with the flour.
- Add the stock and tinned tomatoes, bring to the boil and simmer for 5 minutes before adding the okra.
- Drop to a simmer, put the lid on and cook for around 25-30 mins or until the sauce is reduced.
- Serve with rice
