Saucy Chicken Drumsticks With Dumplings
Servings 8
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
Chicken Drumsticks
- 4 tsp Hinds Spices Chicken Spice
- 16 chicken drumsticks
- Canola oil, to fry
- 2 onions, chopped
- 4 cloves garlic, peeled
- 1 tsp Hinds Spices Cayenne Pepper
- 1 x 410g tin
Rhodes Quality Chopped and peeled Tomatoes - 6 cups chicken stock
- 1 tsp Hinds Spices Parsley
- 150g green beans, cut into pieces
Dumplings
- 180g cake flour
- 2 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 1 Tbsp Hinds Spices Parsley
- 1 Tbsp cold butter or margarine
- 125ml cup milk
METHOD
Chicken Drumsticks
- 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.
- 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 Spices Parsley. Simmer for 25 minutes on a medium heat until the drumsticks are cooked. Taste the sauce and season with salt if needed.
Dumplings
- Make the dumpling dough while the drumsticks are cooking. In a large mixing bowl combine the flour, baking powder, sugar, salt and Hinds Spices 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.
- 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.
- Sprinkle the raw cut green beans over the chicken sauce and dumplings, cover the pot with a lid and simmer for 20 minutes until they are completely cooked (do not stir the pot).
Chef's Tip
- If the sauce becomes too thick, slowly add water, a little at a time.