- Serves: 4-6
- Cook Time: 1.1666666666666667 hours 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 50 g cornflour
- 1 tsp cumin
- 500 g chicken thighs, skinned
- 500 g chicken drumsticks
- 2 tbsp olive oil
- 8-10 shallots, peeled and left whole
- 1 tbsp honey
- 5 carrots, peeled and chopped
- 200 g button mushrooms
- 2 cloves garlic cloves, peeled and chopped
- 200 ml white wine
- 200 g peas
For the dumplings
- 200 g plain flour
- 3 cm fresh ginger, grated
- 75 g vegetarian suet
- 2 tbsp basil, shredded
- 2 tbsp curly parsley, chopped
- 1 tbsp nutmeg, grated
Tips and Suggestions
Freeze any extra portions for another day. Make sure you defrost thoroughly before reheating and that the chicken is piping hot throughout. Do not reheat twice.
1. Combine the cornflour and cumin in a large bowl, and season well. Coat the drumsticks and thighs with the cornflour mixture in the bowl with a spoon.
2. In a large saucepan or heatproof casserole dish, heat half the oil and fry the chicken pieces, turning once, until sealed and browned. This will take 4 or 5 minutes and may have to be done in batches depending on the size of your pan. Remove and set aside on a plate.
3. Clean the pan and heat the remaining oil on a medium heat. Add the shallots and stir in the honey. Fry, stirring regularly, for 1 minute. Add the carrots to the pan and cook for 2 minutes, then add the mushrooms and garlic, and cook for 1 minute. Pour in 750ml cold water and the white wine, bring to the boil and add the chicken back to the pan. Cover and simmer for 45-50 minutes, until the chicken is piping hot and cooked through completely.
4. For the dumplings: Sift the flour into a bowl and add the ginger, suet, basil, parsley and nutmeg. Stir to combine evenly then add 65ml of cold water. Mix until it is a sticky, elastic-like dough, which should more on the dry-side. Add more water or flour to change the consistency if you dont think its right.
5. After the chicken has been cooked, add the peas to the pan. With floured hands, form the dumpling dough into 8-10 balls and drop them in. Turn the heat up to medium and cook, covered, for 10 minutes, until the dumplings are fluffy and cooked through. Serve.
Want more chicken ideas? Check out our favourite chicken recipes.
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