Chicken Fatah

Description

A thick stew with mini-dumplings.

Ingredients

• 1½ kilo of chicken (1½ large chickens) skinned and cut in pieces
• 1 large onion
• 4 cloves of garlic
• 1 small can of tomato paste
• ½ 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
• ⅔ cup white flour
• ⅔ cup brown flour
• 2 tablespoons baking powder
• 4 tablespoons vegetable oil
• ½ cup prepared milk

Procedures

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