2 chicken breast 900g cut into large cubes
3 cups of water
5 tablespoons of vegetable oil
1 cup of palm oil
2 large tablespoon of smooth peanut butter
3 large onions chopped
1 kg of frozen diced okra
3 stock Maggie cubes
Scotch bonnet chillies (optional)
Defrost the Okra under running water and let it drain well in a colander.
In a pan over high heat sauté the chicken with vegetable oil until golden and set aside
In a reasonably sized pot, heat the palm oil and sauté the chopped onion until soften and golden.
Add the water and the Maggie cubes and bring to boil. Simmer covered for 10 mins
Add the peanut butter and combine well, cover and let it simmer on medium low heat for 15 min stirring occasionally.
Add the chicken to the mixture and simmer for another 20 min on medium low heat.
Add the diced okra and gently blend in with the chicken. Do not mix.
Add the scotch bonnet chillies, cover and let it simmer on low heat for 30 mins.
Note At this stage when stirring the mixture gently scrape the bottom of the pan to prevent the bottom burning. You should only stir the bottom of the pan twice with in the 30 mins or the okra will mash.
After 30 mins, you will notice the palm oil is rising to the surface. Uncover and let it simmer for another 15 min stirring the bottom of the pan once.
Serve with cooked Rice, Yam, Fufu or Gari