Heat the oil in a large pan over a medium
high heat. Add the chicken and cook in batches
for about 5 mins to brown all over. Remove the
chicken with a slotted spoon and set aside.
Add the onion, green pepper and celery to the
pan, put on the lid and cook for 5 mins, stirring
occasionally until softened a little. Stir in the garlic,
spices, thyme and bay leaf and cook for 1 min
until fragrant. Return the chicken and any
juices to the pan with the flour, stirring to coat
everything. Pour in the tomatoes and stock, and
bring to the boil, cook for 5 mins, then add the
okra and half the sage. Turn down to a simmer,
put on the lid and cook for 10 mins. Then season
and serve, scattering the rest of the sage over.