Instructions: Dredge chicken in flour. Heat oil in large pot. Brown chicken on all sides. Remove.

Add onion to pot and cook, stirring, until limp. Add celery and cook, stirring, 3 minutes.

Return chicken to pot. Add water, salt, pepper, carrots, and tomatoes. Bring to boil, cover, and simmer 1 hour.

Remove chicken, cut meat from bones, and dice. Add to soup with cumin, coriander, cayenne, corn, potatoes, okra, and thyme. Simmer 30 minutes. Stir in parsley and serve.

This recipe yields 10 servings.

Serving size: 1 1/2 cups.

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