Chicken Gumbo

1 tbsp olive oil
500g skinless, boneless chicken thighs cut into chunks
1 ½ onions, chopped
2 green peppers, chopped
3 celery sticks, finely chopped
1 garlic clove, finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp fresh thyme, chopped
1 bay leaf
1 heaped tbsp. of plain or gluten free flour
400g chopped tomatoes
400mls chicken stock
100g okra, sliced into 2cm rounds
Handful of chopped sage leaves
Crusty bread or rice to serve

Quantity: Serves 4
Oven Temperature: N/A
Cooking Time: 35 minutes
Setting Time: N/A
1. Heat the oil in a large pan before adding the chicken in batches till brown which will take around 5 mins. Removed the chicken from the pan and set aside in a bowl
2. Add the onions, green peppers and celery to the pan, put the lid on and cook for 10 minutes, stirring occasionally until softened. Add the garlic, spices, thyme and bay leaf and cook for a further
3. Return the chicken along with any juices into the pan along with the flour and stir till everything in the pan is coated
4. Pour in both the stock and tomatoes and bring the pan to the boil and cook for 5 minutes
5. Add the okra and cook for 15 minutes. Season with salt and freshly ground pepper
6. Serve and scatter the sage over the top