Serves 4


  • 4 chicken thighs, skin removed
  • 4 chicken legs, skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 250g / 8oz fresh okra, rinsed, drained and sliced on the diagonal into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 2 chili peppers, split, seeded and chopped
  • 4 cloves garlic, peeled and minced
  • 2 cm piece of root ginger, peeled and minced
  • 1 large onion, peeled and chopped
  • 400 ml low-salt chicken stock
  • 4 tablespoons sugar-free crunchy peanut butter
  • 1 tin salt-free chopped, tinned tomatoes
  • 2 medium yams or sweet potatoes, peeled and cut into chunks
  • 2 teaspoons ground coriander
  • Handful of fresh parsley or coriander, roughly chopped
  • Salt and freshly ground pepper to taste
  • 250g white or brown rice, cooked to directions on the packet


  • 1 large pan or medium-size pot to cook and hold the stew ingredients
  • 1 pan for cooking the rice
  • Spatula or slotted spoon
  • Large wooden spoon
  • 1 medium size mixing bowls
  • Chopping board and knife
  • Vegetable peeler


  1. Rinse the chicken under cold running water and dry with kitchen paper; set the pieces aside on a plate.
  2. Heat 1 tablespoon of the oil in the large pan or medium-size pot over medium heat until hot but not smoking. Add the okra and sauté, stirring occasionally for 10 minutes until softened. Carefully remove the okra to a bowl and set aside.
  3. Heat the remaining tablespoon of oil in the same pan over medium heat and sauté the chicken pieces, turning occasionally, until they are lightly browned. Carefully remove the chicken pieces with a spatula or slotted spoon to a bowl or clean plate.
  4. In the same pan, over medium heat, sauté the onions, ginger, garlic, ground coriander and chilli for 2-3 minutes, stirring constantly, until the onion starts to soften.
  5. Add the chicken stock and stir, over medium heat, with a large wooden spoon to scrape up any browned bits that have stuck to the bottom of the pan.
  6. Transfer the chicken pieces back to the pot. Stir in the tomatoes, peanut butter, and sweet potatoes, and continue stirring until well combined.
  7. Bring the stew to a boil and reduce heat to a simmer. Cover the pot, and continue simmering over a low heat for 20-25 minutes  until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through (You can test the doneness of one of the thighs by cutting through with a sharp knife; the meat should be cooked through with no traces of blood.)
  8. In a separate pot, cook the rice according to directions on the packet.
  9. Stir in the okra and continue simmering for 10 minutes until tender and warmed through.
  10. Just before serving, stir in the chopped fresh coriander and season to taste with salt and plenty of freshly ground pepper. Serve with the cooked rice.