Description
A cozy and simple soup featuring fresh okra, chicken, and bold flavors, perfect for fall.
Ingredients
- 1 lb fresh okra, washed and thinly sliced
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, whole or chopped to taste
- 3 tbsp palm oil or vegetable oil
- 2 cups chicken stock (low-sodium)
- 1 cup chopped spinach or ugu (substitute kale)
- 1/4 cup ground crayfish or toasted ground shrimp
- 1 tsp ground crayfish powder (optional)
- 1 tsp bouillon powder or 1 cube (halal chicken)
- Salt and freshly ground black pepper to taste
- 1 tbsp chopped fresh basil or scent leaves (optional)
- Fresh lime or lemon wedges for serving
Instructions
- Prep the okra and protein: Slice the okra into thin rounds so it cooks evenly; trim and chop chicken into bite-sized pieces. Pat the chicken dry and season lightly with salt and pepper.
- Sauté aromatics: Heat palm oil in a heavy pot over medium heat. Add chopped onion and garlic and cook until softened and fragrant, about 3–4 minutes.
- Brown the chicken: Add the chicken pieces and sear until lightly browned on the outside, about 4–5 minutes.
- Build the soup: Pour in the chicken stock, add the whole pepper(s) for heat, and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
- Add okra and greens: Stir in the sliced okra, chopped spinach (or ugu), and ground crayfish. Simmer uncovered for another 8–10 minutes until okra is tender and soup thickens slightly.
- Adjust seasoning & finish: Remove whole peppers if used and taste for seasoning. Stir in chopped basil or scent leaves and a squeeze of lime just before serving.
- Serve: Ladle into bowls with a side of fufu, pounded yam, rice, or crusty bread.
Notes
Choose fresh okra for best texture. Frozen okra can be used as a substitute. Adjust seasoning gradually to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian