60 gmfat, such as duck fat, lard, ghee or coconut oil800 gmchicken Marylands (about 4), bone in, skin on, halved at the joint180 gmfresh chorizo, thickly sliced100 gmspeck or bacon, diced into 1cm pieces2 tbsptapioca flour (arrowroot)1red capsicum, trimmed, seeds removed, finely chopped1 eachonion and celery stalk, finely chopped3garlic cloves, finely chopped800 gmcanned whole peeled tomatoes2thyme sprigs1fresh bay leaf¼ tspsmoked paprikaPinchof cayenne pepper375 ml(1½ cups) chicken stock (preferably homemade)2large pinches of saffron threads2 cupscoarsely chopped kale leaves10okra, halved lengthwaysBroccoli rice800 gmbroccoli (about 2 heads), florets and stalk coarsely chopped2 tbspfat, such as duck fat, lard, ghee or coconut oil
Heat 2 tbsp fat in a large casserole over medium-high heat. Season chicken to taste, then fry in batches skin-side down, turning once, until golden brown (3-4 minutes each side). Transfer to a plate.
Add chorizo and speck to pan, and stir occasionally until golden brown (4-5 minutes), then transfer to plate with chicken.
Add remaining fat to pan, reduce heat to low-medium, add tapioca flour and stir continuously until lumps dissolve and a thin paste forms (30 seconds to 1 minute). Add capsicum, onion, celery and garlic, and stir occasionally until softened (4-5 minutes). Add tomato, thyme, bay leaf, smoked paprika and cayenne pepper, return chorizo and speck to pan, and stir occasionally until simmering
(4-5 minutes). Add stock, saffron and chicken, bring to the boil over high heat, then reduce heat to low-medium and simmer until the juices run clear when chicken is pierced with a knife (20-25 minutes). Add kale and okra and simmer uncovered until okra is tender (8-10 minutes). Season to taste.
Meanwhile, for broccoli rice, pulse broccoli in a food processor until it resembles rice. Heat fat in a frying pan over medium heat, add broccoli and cook, stirring occasionally, until softened (3-4 minutes). Season to taste and serve hot with gumbo.