DifficultyBeginnerYields8 ServingsTotal Time1 hr
Saucy Chicken Drumsticks with Herby Dumplings Recipe

Ingredients

Chicken Drumsticks
 4 tsp Hinds Chicken Spice
 1,6 kg - 1,8 kg / 16 chicken drumsticks
 Canola oil, to fry
 2 onions, chopped
 4 cloves garlic, peeled
 1 tsp Hinds Cayenne Pepper
 1 x 410 g Rhodes Quality Chopped Tomatoes
 1,5 L / 6 cups chicken stock
 1 tsp Hinds Dried Parsley
 150 g green beans, cut into pieces
Dumplings
 180 g / 1 cup cake flour
 2 tsp baking powder
 1 tsp sugar
 ½ tsp salt
 1 Tbsp Hinds Dried Parsley
 1 Tbsp cold butter or margarine
 125 ml / ½ cup milk

Method

Chicken Drumsticks
1

1 Combine the Hinds Chicken Spice with the drumsticks. Heat the oil in a large pot and fry the drumsticks on a high heat until golden brown.

2

2 Add the onions and garlic to the pot with the drumsticks and pan-fry on a medium heat for about 5 minutes then add the Hinds Cayenne Pepper, tomatoes, chicken stock and Hinds Dried Parsley. Simmer for 20 - 30 minutes on a medium heat until the drumsticks are cooked. Taste the sauce and season with salt if needed.

Dumplings
3

1 Make the dumpling dough while the drumsticks are cooking. In a large mixing bowl combine the flour, baking powder, sugar, salt and Hinds Dried Parsley. Using your hands, rub the cold butter into the dry ingredients until the butter is evenly distributed. Add milk to the dry ingredients and combine them to form dough.

4

2 Once the drumsticks are cooked, gently divide the dumpling dough into eight parts and place them into the sauce, scooping one part up with a tablespoon and using another tablespoon to gently move the dough to the chicken sauce.

5

3 Sprinkle the raw cut green beans over the chicken sauce and dumplings, cover the pot with a lid and simmer for 15 - 20 minutes until they are completely cooked (do not stir the pot).

Chef's Tip
6

If the sauce becomes too thick, slowly add water, a little at a time.

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Ingredients

Chicken Drumsticks
 4 tsp Hinds Chicken Spice
 1,6 kg - 1,8 kg / 16 chicken drumsticks
 Canola oil, to fry
 2 onions, chopped
 4 cloves garlic, peeled
 1 tsp Hinds Cayenne Pepper
 1 x 410 g Rhodes Quality Chopped Tomatoes
 1,5 L / 6 cups chicken stock
 1 tsp Hinds Dried Parsley
 150 g green beans, cut into pieces
Dumplings
 180 g / 1 cup cake flour
 2 tsp baking powder
 1 tsp sugar
 ½ tsp salt
 1 Tbsp Hinds Dried Parsley
 1 Tbsp cold butter or margarine
 125 ml / ½ cup milk

Directions

Chicken Drumsticks
1

1 Combine the Hinds Chicken Spice with the drumsticks. Heat the oil in a large pot and fry the drumsticks on a high heat until golden brown.

2

2 Add the onions and garlic to the pot with the drumsticks and pan-fry on a medium heat for about 5 minutes then add the Hinds Cayenne Pepper, tomatoes, chicken stock and Hinds Dried Parsley. Simmer for 20 - 30 minutes on a medium heat until the drumsticks are cooked. Taste the sauce and season with salt if needed.

Dumplings
3

1 Make the dumpling dough while the drumsticks are cooking. In a large mixing bowl combine the flour, baking powder, sugar, salt and Hinds Dried Parsley. Using your hands, rub the cold butter into the dry ingredients until the butter is evenly distributed. Add milk to the dry ingredients and combine them to form dough.

4

2 Once the drumsticks are cooked, gently divide the dumpling dough into eight parts and place them into the sauce, scooping one part up with a tablespoon and using another tablespoon to gently move the dough to the chicken sauce.

5

3 Sprinkle the raw cut green beans over the chicken sauce and dumplings, cover the pot with a lid and simmer for 15 - 20 minutes until they are completely cooked (do not stir the pot).

Chef's Tip
6

If the sauce becomes too thick, slowly add water, a little at a time.

Saucy Chicken Drumsticks With Dumplings
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