Chicken gumbo

• olive oil↗1 tbsp tbsp
• skinless, boneless chicken thigh↗500g g

  cut into chunks

• onion↗1

  chopped

• green pepper↗1

  deseeded and chopped

• celery↗3

  sticks, finely chopped

• garlic clove↗1

  finely chopped

• cayenne pepper↗¼ tsp tsp
• smoked paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• dried thyme↗1 tsp tsp
• bay leaf↗1
• plain flour tbsp
• chopped tomato400g g
• chicken stock↗400ml ml
• okra100g g

  cut into 2cm rounds

• small handful sage↗

  leaves chopped

• crusty bread↗

  or microwave rice, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.

2. 2

   Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.