Hearty and comforting slow-cooked chicken stew with freshly steamed dumplings.
Ingredients
For the chicken stew
1 tbsp cooking oil
8 chicken pieces
1 onion — finely chopped
½ green pepper — finely chopped
1 tsp paprika
1 tsp mixed spices
2 cups water
1 chicken stock cube
2 tsp tomato paste
1 tsp fresh ginger — crushed
1 cup carrots — chopped
1 cup baby potatoes
salt and black pepperFor the dumplings
4 cup flour
2 tsp baking powder
1 pinch salt
2 tbsp sugar
1 tbsp margarine — or oil
1½ cups warm waterMethod:
Heat oil in a medium-size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside.
Add the onion and green pepper and fry until soft. Add spices and fry for 1 minute, stirring constantly.
Add water, stock cube and chicken and vegetables to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 5-10 minutes.
Add tomato paste and stir to combine. Add the carrots and potatoes.
Season with salt and pepper.
Slow-cook for 40 minutes or until the chicken is cooked and fall off the bone tender.Dumplings
Mix all the dry ingredients, rub in margarine or add oil. Add the water and then mix well/knead, (your dough shouldn’t be stiff or watery) cover with a kitchen towel, allow to rise/double the size.
Divide dough into 6-8 dumplings, drop dumplings into your stew and cook for 20-25 minutes.
– Food24.com.
