Name: Sautéed Seafood Spinach, Kale & Okra dish
Yield: 7 Servings
Ingredients: 800 g Okra ((Chopped)); 300 g Mixed Seafood Selection; 1100 g Chicken Drumsticks; 25 g Scotch Bonnet; 10 Bell Pepper; 3 Sweet Pepper; 2 Red Onion; 2 Garlic Cloves; 300 g Spinach ((Chopped)); 150 g Kale ((Chopped) ); 1 Tsp Dried Shrimp

Sautéed Seafood Spinach, Kale & Okra dish

Servings

Ingredients

800 g Okra (Chopped)
300 g Mixed Seafood Selection
1100 g Chicken Drumsticks
25 g Scotch Bonnet
10 Bell Pepper
3 Sweet Pepper
2 Red Onion
2 Garlic Cloves
300 g Spinach (Chopped)
150 g Kale (Chopped)
1 Tsp Dried Shrimp

Servings

Ingredients

800 g Okra (Chopped)
300 g Mixed Seafood Selection
1100 g Chicken Drumsticks
25 g Scotch Bonnet
10 Bell Pepper
3 Sweet Pepper
2 Red Onion
2 Garlic Cloves
300 g Spinach (Chopped)
150 g Kale (Chopped)
1 Tsp Dried Shrimp

Instructions

Step 1: Season and boil the chicken (or cook in an oven). When cooked, set aside
Step 2: Chop up peppers, garlic, and scotch bonnet into large chunks and pulse in a food processor (or blended - if using a blender, dont blend for too long or on the highest speed. You're trying to get fine pepper slices not pepper pureé)
Step 3: Pour pepper mix into a large pan on high heat, add seasoning of choice and dried shrimp. ( I used sea salt, black pepper, thyme, oregano and mixed fresh herbs). Allow to cook till the water (given off by the peppers) have dried. season further to taste
Optional: You can add 1 or 2 tablespoons of stock for more taste
Step 4: Add in the seafood mix and stir till fully integrated - allow to simmer for 5 - 7 mins (so it fully cooks through)
Step 5: Do the same for the chopped okra
Step 6: Add in the cooked chicken pieces and repeat step 4
Step 7: Chop the kale and spinach into fine slices and incrementally stir into the sauce. Reduce the heat and let simmer for 3 -4 minutes (This needs to be the last step - you don't want the to lose all the water content in the greens)
Step 8: Prepare your carb of choice and serve with the okra sauce. Enjoy!