Ingredients 

• 1 (4-5 lb) chicken, cut in pieces, skin and fat removed
• 2 Tbsp flour
• 2 Tbsp oil
• 1 large onion, chopped
• 1 cup celery, chopped
• 6 cups water
• 1 tsp salt 
• Freshly ground pepper
• 1 cup diced carrots
• 1 28-oz can crushed tomatoes
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp cayenne
• 1/2 cup frozen corn niblets
• 1&1/2 cups red potatoes, skins on, diced
• 2 10-oz pkg frozen okra
• 1 sprig fresh thyme
• 1/4 cup chopped fresh parsley

• 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.