Chicken arrabbiata stew with parmesan dumplings

Name: Chicken arrabbiata stew with parmesan dumplings
Total time: 3600 s
Yield: 4-6 people
Cuisine: British
Ingredients: Oil (I use rice bran, but vegetable is fine); 2 large white onions, finely chopped; 4 large chicken breasts, diced into chunks; 2 heaped tsp garlic paste; 3 tsp chilli flakes; 4 tsp sun dried tomato paste; 500 ml hot water; 2 chicken stock pots or stock cubes; 3 tins chopped tomatoes; 3 tsp dried mixed herbs; Salt; Ground black pepper; 2 tsp light brown soft sugar; Large bunch fresh coriander, finely chopped; Cheddar cheese; 160 g block butter straight from the fridge, cut into tiny pieces; 300 g self raising flour; 50 g parmesan, finely grated; Milk

Siobhan Linehan @slinehan05

Chicken arrabbiata stew with parmesan dumplings

Siobhan Linehan @slinehan05

Saved

Ingredients

1 hr

4-6 people

Oil (I use rice bran, but vegetable is fine)
2large white onions, finely chopped
4large chicken breasts, diced into chunks
2heaped tsp garlic paste
3 tspchilli flakes
4 tspsun dried tomato paste
500 mlhot water
2chicken stock pots or stock cubes
3 tinschopped tomatoes
3 tspdried mixed herbs
Salt
Ground black pepper
2 tsplight brown soft sugar
Large bunch fresh coriander, finely chopped
Cheddar cheese
Dumplings
160 gblock butter straight from the fridge, cut into tiny pieces
300 gself raising flour
50 gparmesan, finely grated
Milk

Saved

Steps

1 hr

1

Heat oil in a large pot. Fry the onions until starting to soften. Then add the chicken and fry until white on the outside.
2

Add the garlic paste, chilli flakes and sun dried tomato flakes. Mix well.
3

Add the chopped tomatoes, water and stock pots/cubes. Then add the sugar, dried mixed herbs, 1/2 tsp salt and 2-3 tsp black pepper. Mix well, cover with a lid and simmer for 25 minutes.
4

Preheat oven to 180°c
5

While the sauce is simmering, make the dumplings. Put the flour and butter into a large bowl, rub the butter into the flour using your finger tips until it resembles fine breadcrumbs.
6

Add the parmesan and mix well. Then slowly drizzle milk into the mixture bit by bit until you can form a dough. Be careful not to make it wet. Also don't overwork the dough or the dumplings won't be fluffy.
7

Divide the dough into 16 balls of an even size. Set aside for now.
8

Get a large deep baking tray. Pour the stew into the tray. Add the coriander to the stew and mix well.
9

Add the dumplings to the stew, spaced out and half out of the sauce. Then cover the whole thing in grated cheddar cheese.
10

Put into the oven, uncovered, for 25 minutes. Until the dumplings are big and fluffy and the cheese is crispy. Serve and enjoy.