You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp red palm oil
½ tsp sea salt
½ tsp black pepper
For the Muamba Sauce
1 small onion, finely diced
2 garlic cloves, finely grated
1 red chilli, finely chopped
250g chopped tomatoes
150ml chicken stock
200g okra, trimmed and sliced
1 tsp smoked paprika
1 tbsp red palm oil
To Finish
Chopped coriander
Lime wedges
Optional but Dangerous
Steamed rice
Extra red chilli
Fried plantain
Method
Preheat your air fryer to 200°C.
Toss the chicken with one tablespoon of palm oil, salt and black pepper.
Air fry for 10 minutes, shaking halfway, until browned.
Place the onion, garlic, chilli and remaining palm oil in a heatproof dish.
Air fry at 185°C for 5 minutes.
Stir in the tomatoes, stock, okra and smoked paprika.
Air fry at 185°C for 8 minutes, stirring twice.
Add the chicken and cook for a further 8-10 minutes until the sauce thickens.
Check the chicken reaches 75°C.
Rest for 3 minutes and finish with coriander and lime.