Recipe Index

Ingredients

• 1 whole chicken (about 3 lb 5 oz), cut into serving pieces
• Juice of 1 lemon
• 1/2 cup palm oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tomatoes, chopped
• 1 tbsp ground peanuts
• 2 cups chicken broth
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper, optional
• 1 cup okra, sliced into rounds
• 1 cup spinach or cassava leaves, shredded

Method

1. Rub the chicken pieces with the lemon juice, salt, and black pepper and set aside for 10 minutes.
2. Heat the palm oil in a large pot over medium-high heat. Brown the chicken pieces in batches for 4 to 5 minutes per batch and set aside.
3. In the same oil, cook the onions for 4 to 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Stir in the tomatoes and cook for 4 to 5 minutes until they break down.
4. Stir in the ground peanuts and the chicken broth and bring to a simmer. Return the chicken and its juices to the pot, add the cayenne if using, cover, and simmer gently for 25 to 30 minutes until the chicken is tender.
5. Add the okra and the spinach or cassava leaves and simmer, uncovered, for 8 to 10 minutes until the okra is tender and the sauce has thickened slightly.
6. Taste for salt and serve hot with rice or fufu.

Prep: 20 min · Cook: 40 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data