Chicken Stew and Herbed Dumplings
Servings 4 people
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
For the Chicken Stew
- 4 large chicken thighs
- 1 tsp olive oil
- 2 Tbsp Hinds Spices Paprika
- 2 Tbsp Hinds Spices Mixed Herbs
- 1 cup of potatoes, cut into quarters
- 1/2 cup of onion, dices
- 1 Tbsp fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 400 ml boiling water
- 4 Tbsp Hinds Spices Chicken Spice
For the Dumplings
- 125 g Flour
- 2 Tbsp of yeast
- 1 Tbsp fresh parsley, chopped
- A pinch of salt
- 1 Tbsp of sugar
METHOD
For the Chicken Stew
- Preheat the oven to 180°C.
- Heat the oil in a large ovenproof casserole dish on medium heat on the hob.
- Cook the chicken for about 5 minutes or until golden brown all over.
- Then, remove the chicken and place it on a plate.
- Add the vegetables, garlic and ginger together with your spices in the casserole dish and cook until soft.
- Return the chicken to the casserole dish; mix everything together and add 400ml of boiling water onto the chicken and stir well.
- Cover and cook in the preheated oven for 45 minutes -1 hour or until the chicken is cooked through.
For the Dumplings
- To make dumplings, mix the flour, yeast, sugar, parsley, and a pinch of salt and add enough water to make dough that is elastic, but no too sticky.
- With floured hands roll the mixture into 8 balls.
- Then, 25 minutes before the end of cooking the stew, add the dumplings to the casserole and continue to cook.
- After 25 minutes everything will be ready.
