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Grilled chicken stew, the way we love it in West Africa, with okra as a binder. This is an episode from Pocket Recipepodcast from taste of the world.
For 4 persons – Preparation and preparation 30 min.
4 chicken thighs – 1 onion – 1 garlic clove – 1 bay leaf – 2 carrots – 8 potatoes – 3 fresh okra – 2 tbsp olive oil – a little butter – salt and pepper
chicken stew recipe
Wash the vegetables and peel the potatoes without cutting them.
Heat 2 tablespoons of olive oil in a saucepan and fry the chopped onion for 2 minutes, then add the minced garlic. Let brown.
Add chicken thighs, ingredients (bay leaf, chopped carrots and potatoes). Pour in water and bring to a boil.
Salt (not too much), pepper, cover and cook for 20 minutes over low heat.
Add the crushed okra, then simmer for 6 minutes (the okra helps bind the broth).
Take out the chicken thighs.
Melt some butter in a frying pan and deep fry the chicken thighs (this coloring will add grilled flavor). Adjust the seasoning of the broth. Done, enjoy!
Pocket Recipe is a podcast offered by RFI with the desire to use famous local African products or for the pleasure of discovering new, good products grown on the continent, destined for export and that only need to find a place in African kitchens.
These recipes were invented by a Moorish chef Haruna Sowcatering and chef coach for Refugee food, in Paris. Each series is a new easy-to-cook, original pocket recipe, with a taste that will delight your loved ones, friends, neighbors.
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