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

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.

 

 

 

For 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.

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