Ingredients
1.4kg/3lb chicken
3 tbsp. seasoned flour
4 tbsp. oil
1 onion, chopped
350g/12oz okra, trimmed and cut into chunks
150g chorizo sausage sliced into ¼ inch pieces
2 cloves of garlic, crushed
1 inch piece of fresh ginger, grated
400g/14oz tinned tomatoes
Rice, to serve
Method
Preheat the oven to 180°c, 350°f, gas 4. Coat the chicken in the flour, reserving any excess. Heat the oil in a pan and brown the chicken. Remove and set aside. Cook the onion, okra and sausage gently for 3 mins in the same pan. Add the garlic and the ginger , and cook for a further 5 mins. Stir in 1 tbsp. of the reserved flour to soak up the oil. Add the tomatoes Bring to the boil stirring constantly. Place the mixture in a casserole dish. Lay the chicken on top cover tightly with a lid or with foil. Place in the oven Cook for approx. 1¼ to 1½ hrs, until tender. Serve the chicken on the tomato mixture accompanied by rice
Chef's Tips
Okra may be difficult to obtain, and may be substituted for with courgettes.
If you are unable to get chorizo sausage, any continental garlic sausage will work also.