Chicken & Alpiste Dumplings

15 Minutes Prep + 45 Minutes Cooking

4 Servings

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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