Spicy Chicken Stew with Cornmeal Dumplings
This stew is easy to make & uses your store cupboard to it's fullest potential! Spicy & filling it's another dish that is perfect for cold days!
Cornmeal is readily available now & is usually found in the "World Food" aisle so it is worth investing in a bag.
Serves 4 Approx £1 per serving
Prep time 10 minutes Cooking time 45 minutes
Level🍴🍴
Ingredients
- 2 cooked & shredded chicken breasts
- 1 red & 1 green pepper, sliced thinly
- 1 medium onion, halved & sliced
- 1 tin tomatoes
- 200ml cold water
- 1 tbsp tomato puree
- 1 tsp each dried oregano & dried coriander
- 1 tsp each ground cumin & ground cinnamon
- 1/2 tsp cayenne (more if you want!)
- 1 tbsp plain flour
- salt & pepper
Heat about 2 tbsp of oil in a large saucepan over medium heat & cook the peppers for about 5 minutes before adding the onions. Once soft add the garlic & cook for another minute.
Stir in the flour, herbs, spices & tomato puree & cook for about 2 minutes.
Pour in half of the water stir until smooth then add the rest. Stir well then add the tomatoes.
Allow to simmer for 5 minutes season with salt & pepper then add the chicken.
Stir again, reduce the heat to low & leave to simmer while you make the dumplings.
To make the dumplings:
- 150g self raising flour
- 75g cold butter, cubed
- 125g cornmeal
- 50ml milk
- 1 egg
Put the flour & butter into a large mixing bowl with a pinch of salt & rub together until you have rough breadcrumbs.
Add the cornmeal, milk & egg & mix together to form a dough.
Put the flour & butter into a large mixing bowl with a pinch of salt & rub together until you have rough breadcrumbs.
Add the cornmeal, milk & egg & mix together to form a dough.
Divide into 4 & roll into balls. Place the dumplings on top of the stew put the lid on the pan & cook for 25 minutes.
Serve the stew with a dumpling each & rice as well if you like.
