Heat a large saucepan over medium high heat.
Put oil and saute chicken thigh fillet pieces until browned.
Take out of the pan and set aside.
Next, add sausage slices in the pan and cook until browned.
Take out of the pan, set aside.
Add a little more oil to the pan then add flour, stir and cook for about 3 minutes then add onion until transparent and diced tomatoes and cook until soft, mashing the tomatoes with the wooden spoon as you stir and cook.
Season with salt and ground black pepper.
Pour chicken stock slowly while stirring.
Add the cooked chicken fillet back in the pot then the okra.
add dried parsley leaves, green chili, red pepper chili flakes and paprika, stir then put the sausages back in. Stir well and bring to a boil on high heat.
When it boils, lower the heat to bring the mixture to just simmering. Cover the pan and cook for 1-2 hours.
Check seasoning, adjust according to taste.
Add more stock or water if stew is too thick or if too runny and you want it thicker, add a slurry (1 tbsp cornstarch mix with a 2 tbsp water)
Turn off heat. It's done. Serve with rice or crusty bread.