CHICKEN FATAH - a thick stew with mini-dumplings

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[edit] Description

[edit] Ingredients

• 1 1/2 kilo of Chicken (1 1/2 large chickens) skinned and cut in pieces
• 1 large Onion
• 4 cloves of garlic
• 1 small can of tomato paste
• 1/2 teaspoon each black pepper, cumin powder
• a pinch of red pepper (or to taste)
• 1 rounded Tablespoon crushed oregano leaves (or zatar)
• 1 Tablespoon Sugar
• chicken broth (or bouillon cubes with water)
• 2-3 carrots, peeled and chopped
• 1 zucchini, chopped (optional)
• 2 large tomatoes, chopped
• a handful of freshly chopped parsley, cilantro or coriander
• 2/3 cup white flour
• 2/3 cup brown flour
• 2 Tablespoons baking powder
• 4 Tablespoons vegetable oil
• 1/2 cup prepared milk

[edit] Directions

1. In a medium-large saucepan, saute the Onion and garlic in a small amount of oil, until the onions are slightly browned. Add the Chicken, spices, Sugar, and tomato paste and saute while stirring over heat for a minute or two. Add chicken broth to fill the saucepan up an inch or two over the Chicken pieces. Add the chopped carrots, tomatoes, parsley and zucchini (optional). Bring to a boil, then cover and simmer until the Chicken is fully cooked. Add salt to taste.
2. Prepare dough for the dumplings: Mix the white and brown flours with the baking powder. Add the oil and milk. Stir with a fork just until mixed; do not over mix the dough. Handling a third of the dough at a time, roll on a lightly floured surface until thin. Cut in small squares, approximately 2cm by 2cm.
3. When the Chicken is fully cooked, "throw" the mini-dumplings in the pot. Stir gently, just a little, to cover the dumplings in the liquid. Add more chicken broth or salt, if needed. The final product should be a thick stew, neither dry nor watery. Simmer another 10 minutes, or until the dumplings are cooked. Serve hot.