- 60 gm fat, such as duck fat, lard, ghee or coconut oil
- 800 gm chicken Marylands (about 4), bone in, skin on, halved at the joint
- 180 gm fresh chorizo, thickly sliced
- 100 gm speck or bacon, diced into 1cm pieces
- 2 tbsp tapioca flour (arrowroot)
- 1 red capsicum, trimmed, seeds removed, finely chopped
- 1 each onion and celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 800 gm canned whole peeled tomatoes
- 2 thyme sprigs
- 1 fresh bay leaf
- ¼ tsp smoked paprika
- Pinch of cayenne pepper
- 375 ml (1½ cups) chicken stock (preferably homemade)
- 2 large pinches of saffron threads
- 2 cups coarsely chopped kale leaves
- 10 okra, halved lengthways
- 800 gm broccoli (about 2 heads), florets and stalk coarsely chopped
- 2 tbsp fat, such as duck fat, lard, ghee or coconut oil
- 1Heat 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.
- 2Add chorizo and speck to pan, and stir occasionally until golden brown (4-5 minutes), then transfer to plate with chicken.
- 3Add 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.
- 4Meanwhile, 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.