dinner · dairy-free
Chicken muamba with okra
Boneless chicken thighs browned in red palm oil and simmered with tomatoes, onion, garlic and okra into a rich, Angolan-style stew. The okra gives the sauce body.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion, mince the garlic and trim the okra. Cut the chicken into large pieces and season with the salt.
-
2
Warm the palm oil over medium heat and brown the chicken.
-
3
Add the onion and cook for 5 minutes until soft, then stir in the garlic for 30 seconds.
-
4
Pour in the crushed tomatoes and stock and simmer gently for 12 minutes.
-
5
Add the okra and cook until it is tender and the thickest pieces of chicken reach 74°C (165°F).
