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Ingredients
  • 8 skinless, boneless chicken thighs, cut into large pieces
  • 3 tbsp vegetable or sunflower oil
  • 1 large onion, halved and sliced
  • 3 tbsp tomato purée
  •  
  • 1 chicken stock cube
  •  
  • 400g basmati rice
  •  
  • 1 red pepper, deseeded and thickly sliced
  •  
  • 1 yellow pepper, deseeded and thickly sliced
  • 100g okra, halved
  • bunch coriander, roughly chopped, to serve
  • subheading: For ginger and chilli base:
  • 2 garlic cloves
  •  
  • 2 x 400g cans plum tomatoes
  •  
  • thumb-size piece fresh root ginger
  •  
  • 1 scotch bonnet chilli, deseeded
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