Ingredients 2 tbsp oil
About 950 g chicken - I used thighs and lovely legs
1 large onion, chopped
1 garlic clove, crushed
1 tsp paprika
1 tsp dried thyme
1½ tbsp plain flour
½ cup chicken stock 1 tin chopped tomatoes (410 g)
2 carrots, cut into 2 cm pieces
For the Dumplings 1 cup sr flour
20 g butter
2 tsp parsley, chopped
2 tsp chives, chopped
½ tsp cumin or your favourite spice or mixed herbs
80 ml buttermilk
Heat the oil in a wok or frying pan. Brown the chicken in batches over a medium to high heat. Put them in a deep 3 litre casserole dish.
Add the onion and garlic to the pan and stir until it is soft. Reduce the heat to low and add the paprika, thyme and flour.
Cook, stirring for about 2 minutes.
Gradually stir in the stock.
Add the tomato and season to taste.
Pour the mixture over the chicken in the casserole.
Add the carrots.
Cover and bake in a moderate oven for 30 minutes.
For the dumplings
Put the flour into a bowl and rub in the butter until crumbly.
Stir in the herbs and almost all of the buttermilk.
Mix to a soft dough, adding more buttermilk if necessary.
Put the dough onto baking paper and make a ball.
Divide it into 8 portions and roll each one into a ball.
Arrange the dumplings on top of the casserole after it has been in the oven for 30 minutes.