Rich tomato chicken stew with steamed dombolo

Prep time
90min
Cook time
45min
Serves
6

Ingredients:

Chicken stew:
  • 1 pack chicken drumsticks and thighs
  • 4 tsp (20ml) oil
  • 1 bay leaf
  • 8 large ripe tomatoes
  • 1 onion, chopped into chunks
  • 3 garlic cloves
  • 2 tsp (10ml) dried thyme
  • 1 tsp (5ml) smoked paprika
  • 2 tsp (10ml) medium curry powder
  • 2 cups (500ml) chicken stock
  • 4 large carrots, peeled and cut into chunks
  • salt and pepper
Dombolo:
  • 125g cake flour
  • 125g mealie meal
  • 1 tsp (5ml) instant dry yeast
  • 1/4 cup (60ml) sugar
  • 1 tsp (5ml) salt
  • 1 cup (250ml) warm water
 
  • 20g fresh parsley, chopped

Method:

Chicken stew:
  • Season the chicken with salt and pepper.
  • Heat the oil in a large casserole. Add the chicken and bay leaf, and sauté until the chicken is coloured.
  • Blend the tomatoes, onion, garlic, thyme, paprika and curry powder. Season with salt and pepper.
  • Pour the sauce, 2 cups of chicken stock, and carrots into the casserole and simmer until the sauce has thickened (approximately 30 minutes).
  • Add the chicken pieces and continue cooking for an additional 20 minutes.
  • Turn the heat down completely.
  • Place the dombolo balls on top of the stew, cover with a lid, and cook for an additional 15-20 minutes, until they are puffed up and cooked through.
Dombolo:
  • Combine all the dry ingredients together.
  • Slowly add the warm water and mix for 10 minutes.
  • Place the dough into an oiled bowl and cover with a damp cloth. Leave to prove for 1 hour in a warm place.
  • Roll the dough into even-sized golf balls. Place on a greased tray and allow to rise until double the size.
  • Place the dombolo balls in the stew.
To serve:
  • Serve the stew in the casserole, sprinkled with fresh parsley.