Chop 6 bone-in chicken thighs crosswise into two pieces with a cleaver, rub with lemon juice, half of the crushed garlic and 4 g salt and marinate in the refrigerator for 15 minutes.

Ingredients

• 1,158 gChicken, broilers or fryers, thigh, meat and skin, raw
• 30 gLemon juice, raw
• 25 gGarlic, raw
• 8 gSalt, table
• 80 gOil, palm
• 200 gOnions, raw
• 300 gTomatoes, red, ripe, raw, year round average
• 10 gPeppers, hot chili, red, raw
• 400 gPumpkin, raw
• 300 gOkra, raw
• 400 gBeverages, water, tap, drinking

Method

1. Chop 6 bone-in chicken thighs crosswise into two pieces with a cleaver, rub with lemon juice, half of the crushed garlic and 4 g salt and marinate in the refrigerator for 15 minutes.
2. Chop the onion and tomatoes, peel the pumpkin and cut into 3 cm cubes. Wash and dry the okra, trim the stems and cut into 2 cm pieces.
3. Heat 80 g palm oil in a wide pot and brown the chicken in it for 10 minutes at 170 °C on all sides.
4. Add onion, the remaining garlic and chilli and fry for 5 minutes.
5. Add tomatoes, 400 g water and the remaining 4 g salt and braise covered for 30 minutes at 90 °C.
6. Add pumpkin and okra and simmer uncovered for 15 minutes at 90 °C until the pumpkin is tender and the okra lightly thickens the sauce.
7. Rest for 5 minutes and divide into six portions.