Ingredients Jump to Instructions ↓

  1. 4-pound chicken, cut into 8 pieces

  2. Salt and freshly ground pepper

  3. 1 tablespoon minced oregano

  4. 2 tablespoons vegetable oil

  5. 2 tablespoons minced fresh ginger

  6. 1 small onion, finely chopped

  7. 1 garlic clove, minced

  8. 1 teaspoon all-purpose flour

  9. 1 1/2 cups low-sodium chicken broth

  10. 1 cup unsweetened coconut milk

  11. 2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed

  12. 3/4 pound baby okra

Instructions Jump to Ingredients ↑

  1. Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.

  2. Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.

  3. Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.

  4. Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes.


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