Chicken stew and dumplings

Ingredients(19)

For the chicken stew

1 tbsp	cooking oil
8	chicken pieces
1	onion — finely chopped
1/2	green pepper — finely chopped
1 tsp	paprika
1 tsp	mixed spices
2 cup	water
1	chicken stock cubes
2 tsp	tomato paste
1 tsp	fresh ginger — crushed
1 cup	carrots — chopped
1 cup	baby potatoes
	salt and black pepper

For the dumplings

4 cup	flour
2 tsp	baking powder
1 pinch	salt
2 tbsp	sugar
1 tbsp	margarine — or oil
1 1/2 cup	warm water

Method:

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.

https://www.food24.com/recipe/chicken-stew-and-dumplings/?utm_source=news24.com&utm_medium=referral