Chicken Gumbo

Ingredients

1 tbsp olive oil
500g skinless, boneless chicken thighs, cut into chunks
1 onion, chopped
1 green pepper, deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove, finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomatoes
400ml chicken stock
100g okra, cut into 2cm rounds
small handful sage, leaves chopped
crusty bread or microwave rice, to serve

• 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.
• 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.

Especially delicious if you sprinkle some Louisiana Hot Sauce on it.