Chicken stew with steamed dumplings

Prep time
20min
Cook time
45min
Serves
4

Ingredients:

  • 2 Tbsp (30ml) canola oil
  • 1.5 kg chicken pieces, defrosted
  • 1 onion, chopped
  • 3 carrots, thinly sliced
  • 2 Tbsp (30ml) chicken spice
  • 1 bay leaf
  • 2 potatoes, diced
  • 1 chicken stock pot
  • 2 cups (500ml) water
  • 1 Tbsp (15ml) cream of chicken soup powder
Dumplings:  
  • 1 cup (250ml) flour
  • 1½ tsp (7mlk) baking powder
  • ½ tsp (2.5ml) salt
  • 2 Tbsp (30ml) sugar
  • 60g margarine
  • ⅔ cup (160ml) milk
  • 2 sprigs fresh parsley, chopped

Method:

  • Heat a pot over medium heat. Add oil.
  • Brown the chicken pieces. Add the onions and stir until they are soft.
  • Stir in the carrots, chicken spice, bay leaf, potatoes, stock and water. Bring to a boil and simmer for 10  minutes.
  • Make a paste, mixing the soup powder with water.
  • Pour the paste into the chicken pot. Stir, cover and simmer for 20 minutes.
  • In the meantime prepare the dumplings: Combine the dry ingredients in a mixing bowl.
  • Rub in the margarine until the mixture is crumbly. Add the milk and parsley, and mix until a dough forms.
  • Drop spoonfuls of dough over the chicken pieces.
  • Cover immediately for 10 minutes or until the dumplings have doubled in size and are cooked. Serve.