Chicken stew with steamed dumplings

Prep time
20min
Cook time
45min
Serves
4

Ingredients:

  • 2 tbsp canola oil
  • 1.5 kg chicken pieces, defrosted
  • 1 onion, chopped
  • 3 carrots, thinly sliced
  • 2 tbsp chicken spice
  • 1 bay leaf
  • 2 potatoes, diced
  • 1 chicken stock pot
  • 2 cups water
  • 1 tbsp cream of chicken soup powder
  Dumplings:  
  • 1 cup flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 60g margarine
  • ⅔ cup milk
  • 2 sprigs fresh parsley, chopped

Method:

  • Heat a pot over medium heat. Add oil.
  • Brown the chicken pieces. Add the onions, stirring until 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.
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 to form a dough.
  • Drop spoonfuls of dough over the chicken pieces.
  • Cover immediately for 8 minutes or until the dumplings have doubled in size.