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4 Serves
70 Mins
Pat the chicken dry and season thoroughly with salt, black pepper, and mixed herbs.
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BangladeshiVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
31 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
687 mg / 1,250 mgPotassium
1245 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
256 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken pieces until golden brown on all sides.
Add the okra and garlic to the Dutch oven, sautéing briefly before adding the tomato paste and chicken broth to create the stew base.
Cover the pot and transfer to a preheated oven at 190°C to braise for 20-25 minutes until the chicken is cooked through and the okra is tender.
Remove from the oven and allow the dish to rest for 5 minutes before serving.
19
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Italian
Indian