👨‍🍳 Instruktioner

1. 1

   Clean the chicken pieces with lemon juice, salt, and pepper. Let it marinate for about 15-20 minutes.

   💡 Proffstips: This helps to tenderize the chicken and add a subtle citrus note.
2. 2

   Heat palm oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and brown on all sides. Remove chicken and set aside.

3. 3

   In the same pot, add the chopped onion and sauté until softened. Add the minced garlic and optional habanero pepper, and cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes and optional Maggi cubes. Cook for 5 minutes, stirring occasionally.

5. 5

   In a separate bowl, whisk together the peanut butter and chicken broth until smooth. Gradually add this mixture to the pot, stirring well to combine.

   💡 Proffstips: If the peanut butter mixture is too thick, add a little more broth or water.
6. 6

   Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the chicken is tender.

7. 7

   Add the sliced okra to the stew and cook for another 10-15 minutes, or until the okra is tender and the stew has thickened.

   💡 Proffstips: If the stew becomes too thick, add a little more chicken broth or water.
8. 8

   Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper as needed. Serve hot with cooked rice.

   💡 Proffstips: Lime juice adds a bright finish to the rich stew.