Squash and okra chicken stew

Directions

1. Squeeze the lemon juice over the chicken and allow to marinate for about an hour.

2. Add the oil to a deep frying pan and heat on high heat. Place the chicken in the pan and brown on all sides then add the onion, garlic, chili, tomato and squash. Stirring occasionally, cook over medium heat for about half an hour.

3. Add the canned palm soup base and the okra. Simmer for a few minutes until the okra is tender, season and serve with rice or corn and rice bread.

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