Mix the garlic with the thyme, mustard, salt, paprika and pepper.
Toss the chicken strips with one third of the mixture and the lemon juice. Set the chicken aside to marinate at room temperature.
Melt the butter in a large pan over medium-high heat. Add the onion and celery and sauté them, stirring frequently, until the onions are translucent- 8 minutes. Stir in the flour and the remaining spice mixture. Continue cooking for 2 minutes more. Add the tomatoes and bay leaves. Reduce the heat and simmer for 15 minutes.
Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the okra and sauté it, stirring frequently, until the pieces are browned - 5 minutes. Set the okra aside.
Add the chicken strips, the stock and peppers to the tomato mixture. Simmer for 20 minutes more, stirring several times. Before serving, stir the okra into the stew and allow it to heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (250g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 39.2mg||12 %|
|Sodium 764.5mg||26 %|
|Potassium 717.8mg||19 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 9.7g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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