Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken breast or thigh fillets, cut into 3 cm chunks
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 teaspoons (10 ml) extra virgin olive oil
  • 1 teaspoon (5g) fine sea salt
  • ½ teaspoon (2.5g) black pepper
  • 1 teaspoon (5g) smoked paprika
  • 3 cloves garlic, minced
  • 250 g (9 oz) fresh okra, topped and tailed, cut into 1 cm slices
  • 1 tablespoon (15 ml) white wine vinegar or apple cider vinegar
  • 1 tablespoon (15 ml) coconut oil or neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, crushed or minced
  • 1 red bell pepper (capsicum), seeded and diced
  • 1 green bell pepper (capsicum), seeded and diced
  • 1 x 400 ml can (13.5 oz) light coconut milk
  • 200 ml (¾ cup) low-sodium chicken stock (or vegetable stock)
  • 1 x 400g can (14.5 oz) crushed or diced tomatoes
  • 1 teaspoon (5g) ground cumin
  • ½ teaspoon (2.5g) chilli flakes (optional)
  • Salt and pepper, to taste
  • ½ cup (120 ml) fresh coriander (cilantro), roughly chopped
  • Extra wedges of lime, for serving

Instructions:

  1. Marinate: Combine chicken chunks with the lime juice, olive oil, salt, pepper, smoked paprika, and minced garlic in a bowl. Toss well. Cover and refrigerate for 30 minutes (or up to 4 hours) to let the flavours develop.
  2. Pre-Treat Okra (Crucial Step): Heat a large non-stick frying pan over medium-high heat. Add the sliced okra and the vinegar. Sauté vigorously for 5–7 minutes, stirring constantly, until any sliminess disappears and the okra softens slightly. Set aside.
  3. Sauté Aromatics: Heat the coconut oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add the minced garlic, red pepper, and green pepper; cook for a further 5 minutes until softened.
  4. Add Spices: Stir in the cumin and chilli flakes (if using). Cook for 30 seconds until fragrant.
  5. Sear Chicken: Push the vegetables to one side of the pot. Increase heat to medium-high. Add the marinated chicken (sear in two batches if necessary to avoid overcrowding). Cook for 2–3 minutes per side until nicely browned but not cooked through.
  6. Combine Liquids: Return all the chicken to the pot. Pour in the light coconut milk and chicken stock, scraping up any browned bits (the fond) from the bottom. Bring the mixture to a gentle simmer.
  7. Add Remaining Ingredients: Stir in the crushed/diced tomatoes and the pre-treated okra. Reduce the heat to low, cover the pot, and simmer gently for 15–20 minutes, or until the chicken is cooked through and tender (internal temperature 74°C / 165°F).
  8. Adjust Seasoning: Remove the lid, taste the stew, and adjust salt, pepper, and lime juice if needed. The flavour should be bright and acidic.
  9. Garnish: Stir through half of the fresh coriander. Garnish individual servings with the remaining coriander and serve immediately with fresh lime wedges on the side.