Chicken & Alpiste Dumplings
15 Minutes Prep + 45 Minutes Cooking
4 Servings
Steps
Heat oil in a large, deep skillet over medium-high heat.
Stir in onion, carrot and celery.
Add chicken thighs. Cook until brown on both sides.
Add oregano, salt and water.
Simmer 15 minutes.
In a mixing bowl, combine flours, baking powder, sugar, xanthan gum and salt.
Cut in butter, then milk, and mix until blended.
Drop dough into chicken mixture, using 1/4 cup (50 mL) measure, placing them with spacing between. For a smaller dumpling, use a rounded tablespoon (15 mL) full.
Cover and cook on low heat for 30 minutes.
Ingredients
CHICKEN DISH
1 large onion, diced
2 carrots, chopped
2 celery ribs, chopped
4 chicken thighs
2 1/2 cups (625 mL) water
1/2 tsp (2 mL) salt
1 Tbsp (15 mL) fresh oregano
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) fresh dill for garnish (optional)
DUMPLINGS
1 cup (250 mL) alpiste flour
1/4 cup (50 mL) corn flour
1/4 cup (50 mL) bean flour
1 1/2 tsp (7 mL) baking powder (avoid products that contain wheat starch)
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) xanthan gum
1/2 tsp (2 mL) salt
1/4 cup (50 mL) butter, room temperature
1 cup (250 mL) 2% milk