Ingredients

The following ingredients have 7 Servings
  • <b>For the olive and dill&nbsp;dumplings</b>
  • 175g plain flour, can be gluten-free<br> 1/2&nbsp;tsp&nbsp;bicarbonate of soda<br> 1/2&nbsp;tsp&nbsp;salt<br> 50g unsalted butter, softened<br> 1/4&nbsp;onion, peeled and grated<br> 100g pitted black olives, halved or left whole<br> 1&nbsp;tbsp&nbsp;dried dill, or a handful of chopped fresh<br> 1 egg, beaten<br> 50ml milk, more if using gluten-free flour<br> <b>Makes</b>&nbsp;6-8 dumplings
  • <b>For the braised chicken and vegetables&nbsp;</b>
  • 1 large chicken, jointed<br> 400g carrots, peeled (or 200g fresh beetroot and 200g carrot)<br> 2 large onions, peeled<br> 2 sticks celery<br> 6 large cloves garlic<br> 3&nbsp;tbsp&nbsp;sweet paprika<br> 2&nbsp;tbsp&nbsp;turmeric<br> 1&nbsp;tbsp&nbsp;ground coriander<br> 50g flour, can be gluten-free<br> about 3 tsp chilli flakes, or to taste<br> 750ml chicken stock or water<br> olive oil<br> salt and freshly ground black pepper<br> <br> <br>

Instruction

  • <p><b>Begin by preparing the dumplings:</b></p> <p>Put the flour, bicarb and salt in a bowl, rub the butter in roughly then stir in the grated onion, olives and dill.</p> <p>Beat the egg, pour half into a cup and mix the rest with the&nbsp;milk into the dry ingredients (you may need more&nbsp;milk, especially if you're using gluten-free flour). Save the rest of the egg for later when you add the dumplings to the casserole.</p> <p><b>For the braised chicken:</b></p> <p>Grate the carrots (and beetroot if using), onions and celery coarsely, place in a&nbsp;&nbsp;large saucepan or a&nbsp;wide ovenproof metal casserole dish, and fry with 75ml olive oil, 100ml water and a teaspoon of&nbsp;salt for 10-15 minutes until the vegetables&nbsp;carrots&nbsp;are very soft and the onions translucent and sweet-tasting.</p> <p>Peel and mash the garlic;&nbsp;stir this in and fry a&nbsp;few minutes then add&nbsp;the spices, flour and chilli then stir through well. Add the stock, mix briskly to break up any lumps, then bring to the boil.</p> <p>Add the chicken pieces, turn them in the sauce a&nbsp;few times then cover and leave to simmer covered for about 30 minutes or until the juices from the chicken almost run clear when pierced, stirring occasionally to stop it&nbsp;catching. Then season to taste.</p> <p><b>Add the dumplings:</b></p> <p>​Spoon the dumpling mixture in 6-8 dollops into the piping hot casserole liquid,&nbsp;brush the tops with the remaining beaten egg then bake the chicken and dumplings in the casserole dish at 200C&nbsp;(or 180C fan-forced) oven&nbsp;for about 25 minutes until dumplings are puffed and golden (browned lightly on top).</p>