Triple S co-hosts, Jennifer Baskerville-Burrows and Brian Sellers-Petersen are joined by Thomas Brown, Bishop of the Episcopal Diocese of Maine and Peter Swarr, Rector of Trinity Episcopal Church, Portland, Maine.
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Pictured:
Holly Stuhr and David Mering of Christ Church, Norway, Maine, portioning out Muamba Chicken in the commercial kitchen at the Alan Day Community Garden in Norway. 3-3 1/2 pounds bone-in, skin-on chicken thighsJuice of 1 lemon1 tsp white pepper1 tsp minced garlic1 tsp dried thyme1 tsp salt1 tsp smoked paprika1 tsp chicken bouillon powder1/4 cup canola oil1/4 cup palm oil4–5 cloves garlic, minced2–3 onions, sliced2 tomatoes, diced1 tsp white pepper1 tsp smoked paprika1 whole hot pepper (such as Scotch Bonnet)1 lb butternut squash cubes18–20 okra, cut into 1-inch lengths2 cups chicken broth (plus more if needed)Salt and pepperPlace chicken in a large bowl, add the lemon juice and next six ingredients, toss well to coat.Heat palm and canola oils in a large skillet or dutch oven. Add the chicken and saute on both sides until browned. Remove the chicken and set aside.Add onions to the pan and saute until translucent. Add tomatoes, garlic, white pepper, smoked paprika and whole hot pepper, stirring until well combined. Return chicken to the pan, add butternut squash, okra, and chicken broth (adding more if necessary, it should cover the chicken) and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken and vegetables are tender, about 20 minutes. Add salt and pepper to taste.Serve over rice.