CHICKEN GUMBO
2 tbsp extra-virgin olive oil
300–350g boneless, skinless chicken thighs (about 4), diced into 3cm chunks
160g celery (3–4 stalks), finely diced (reserve the leaves to garnish)
160g deseeded green pepper (about 1 large), finely diced
160g onion (about 1 medium), finely diced
2 garlic cloves, chopped
½ tsp smoked paprika
1 tsp dried oregano generous pinch of cayenne pepper
1 tbsp tomato purée
1½ tbsp cornflour
1 vegetable stock cube
450ml boiling water sea salt and freshly ground black pepper
15g fresh dill, chopped, to serve
Heat half the oil in a casserole dish over a high heat, add the chicken and cook for 4–5 minutes until brown all over. Remove and set aside on a plate.
Reduce to a medium heat and add the rest of the oil to the same casserole dish along with the celery, pepper, onions and garlic and fry for 5 minutes.
Add the paprika, oregano, cayenne pepper and tomato purée
