Nigerian Chicken Imoyo

Ingredients:

4 tomatoes, quartered and de-seeded

250 g okra, ends trimmed

5 fresh hot chillies cut in long strips

1 small tin tomato paste

2 tbsp oil

1 whole chicken cut into 8 serving portions

2 garlic cloves, chopped

1/2 tsp hot chilli powder

2 tbsp lemon juice

1/2 tsp salt

Cooking Instructions:

Place the chicken in a large pan or pot along with 750ml water. Bring to a boil, lower the heat to a simmer, cover and cook for 15 minutes. At this point add the okra, tomatoes and chillies to the pot. Continue simmering for a further 10 minutes, or until the chicken is completely cooked through. Remove the chicken and vegetables from the pot and set aside to keep warm. Strain 500ml of the stock from the pot into a smaller pan then add the chilli powder, garlic, tomato paste, lemon juice, oil and salt. Bring to a boil and simmer gently for 15 minutes. Return the chicken and vegetables to the pan and simmer for 5 minutes, or until heated through. Serve with Imoya Eba.

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