Serves 4, prep time 20 minutes, cooking time 1 hour, 20 minutes
INGREDIENTS
2 tbsp coconut oil
8 skinless chicken thighs
1 chopped onion
3 garlic cloves, crushed
1 tsp cayenne pepper
3 chicken stock cubes
4 sprigs of fresh thyme
1 tin of chopped tomatoes
1 tin of boiling water
16 okras (lady fingers), sliced
1 cup long grain rice
1 spring onion chopped
1 tomato, seeded and chopped
METHOD
Heat the oil in a large saucepan over medium-high heat.
Cook chicken thighs for three minutes until browned.
Remove from the heat and transfer to a plate.
In the same pan, add the onion, stirring for three minutes until softened.
Add garlic, cayenne pepper and season. Return the chicken to the pan.
Add a tin of boiling water, crumble in the stock cubes, add the thyme and chopped tomatoes.
Bring to the boil, then reduce the heat to a simmer, cover and cook
for 1 hour or until chicken pieces are tender.
Then turn up the heat to medium.
Stir in okra and rice; you may need to add some more water.
Simmer and stir occasionally, for 15 minutes until okra and rice is cooked.