Okra and chicken stew

Okra and chicken stew

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Thirty years had passed before I attempted cooking okra stew. Eventually I did, but having mastered the vegetarian version of the dish my mother and grandmother excelled in, I decided to add roasted chicken to the stew.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
3 large tomatoes, finely diced
1 tablespoon tomato paste
1/2 bunch celery, leaves only
1 teaspoon sugar
12 chicken drumsticks
1kg small okra
1/2 bunch coriander leaves and stems, finely chopped
1 lemon, juiced

Method

  1. Heat the oil in a cast-iron pot over medium heat and sauté the onion until golden. Reduce the heat, add the garlic and fry slowly until the onion has changed colour.
  2. Add the tomato, tomato paste and celery. Stirring constantly, reduce the liquid in the pot until it is very thick. (For those who prefer not to have the strong flavour of coriander, add the chopped coriander when you add the celery leaves.)
  3. Stir in the sugar, chicken and okra until well covered with the paste. Add enough water to just cover the food. Bring to the boil, then reduce the heat to very low. Cover and cook for 1 hour, checking regularly that the chicken and okra are not drying out.
  4. Stir in the coriander, then the lemon juice, and serve.
Tags:
Jewish
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