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Coconut Chicken with Charred Okra Salsa

Coconut Chicken with Charred Okra Salsa

By Ixta BelfragePublished on 11 January 2024Try this coconut chicken with charred okra salsa from food writer and chef Ixta Belfrage this weekend. The combination of chicken with okra can be found on many continents around the world. Ixta first tasted it in Brazil in the form of ‘frango com quiabo’ (chicken with okra), a classic Afro-Brazilian stew typical in the state of Minas Gerais. This version features coconut milk in the sauce and coffee in the marinade, which are both untraditional but delicious additions. Rather than cooking the okra in the sauce, she has charred it and served it as a salsa on top to preserve its crunch and char. Serve with rice, corn tortillas or flatbreads. Looking for more Ixta Belfrage recipes? Look no further.
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Time and servings

1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time

Ingredients

  • 8 organic chicken drumsticks
  • 1 tbsp olive oil, plus extra to toss
  • ¾ tsp Zest & Zing urfa chilli flakes
  • 1 tsp Fairtrade Brazilian Ground Coffee
  • 2½ tsp fine sea salt, plus extra to toss
  • ½ tsp sweet smoked paprika
  • 1 tsp Bart Bristol Five Pepper Blend, ground (about 20 twists of the grinder)
  • 1 (400g) tin coconut milk
  • 150g datterini tomatoes
  • 1 red pepper, deseeded and quartered (about 170g)
  • 3 small garlic cloves, peeled
  • 5g fresh ginger, peeled
  • 2 scotch bonnet chillies, 1 deseeded and chopped, 1 whole
  • 2 tbsp Brazilian Wildflower Honey Organic
  • 1 tbsp Raw Organic Extra-Virgin Coconut Oil
  • 1 tsp organic brown rice vinegar
  • ½ tsp medium curry powder
  • ¼ tsp smoked paprika
  • ¼ tsp ground turmeric
  • 2 tsp freshly ground black pepper, (about 50 twists of the grinder)
  • 140g okra, halved at an angle
  • 15g coriander, leaves picked
  • 15g salad onion, green tops thinly sliced
  • 2 limes, halved

Method

  • Step 1

    Put the chicken into a large bowl with 1 tbsp olive oil, the urfa chilli, ground coffee, 1 tsp salt, sweet smoked paprika and Bristol Five Pepper Blend and mix well until evenly coated.

  • Step 2

    Add the coconut milk, tomatoes, pepper, garlic, ginger, chopped scotch bonnet chilli, honey, coconut oil, rice vinegar, curry powder, smoked paprika, ground turmeric, black pepper and remaining 1 ½ tsp salt to a blender and blitz until smooth.

  • Step 3

    Set a heavy-based wide pot over a high heat. Add the chicken and fry for 8 mins, turning every 2 mins until golden-brown all over. You may need to do this in batches if your pan isn't big enough to fit all the chicken in a single layer.

  • Step 4

    Pour the sauce over the chicken, mix well then add the whole scotch bonnet chilli and cover with a tight-fitting lid. Cook over the high heat for 5 mins. Reduce the heat and continue cooking for 40 mins until the chicken is soft and tender. Turn off the heat and leave to rest for 10 mins.

  • Step 5

    Meanwhile, heat a heavy-based frying pan over a high heat. Toss the okra with a little oil and salt, then add to the hot pan. Cook for about 6 mins, turning a few times until charred all over. Toss the charred okra together with the coriander and spring onion.

  • Step 6

    Squeeze the juice of ½ lime over the chicken, top with the okra and herbs and serve with remaining lime halves.