This easy dish helps to increase your intake of vegetables and can be made all in one pot.

 

Makes about 6 cups

 

Ingredients

1 tsp vegetable oil

 

¼ cup flour

3 cups salt-reduced chicken broth

750 g chicken breast, skinless and boneless, cut into 2.5-cm strips

1 cup white potatoes, cubed

1 cup onions, chopped

1 cup carrots coarsely chopped

¼ cup celery, chopped

½ cup turnip or parsnip, grated

4 cloves garlic, finely minced

2 stalks scallion, chopped

1 whole bay leaf

½ tsp thyme

½ tsp black pepper, ground

1 tsp finely chopped chillies

1 cup okra, sliced into 2.5-cm pieces (can be substituted with broccoli, snow peas or snake beans.)

 

Method

• Add oil to a large pot and heat over medium flame.
• Stir in flour. Cook, stirring constantly, until flour begins to turn golden brown.
• Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
• Add all ingredients except okra or substitutes. Bring to a boil, then reduce heat and let simmer for 20–30 minutes.
• Add okra or substitutes and let cook for 15–20 more minutes.
• Remove bay leaf and serve hot in a bowl or over rice or couscous.