What a great recipe to get back to blogging with!
My sister Tricia saw this recipe on The Chew and has been talking about making it for months – I am so glad she decided to make it while we were home!
I love the play on classic chicken and dumplings (one of my favorite comfort foods!) and the dumplings were fantastic with the chickpea flour and addition of lemony cilantro! You could easily make this dish vegetarian by eliminating the chicken, adding more chickpeas & using vegetable stock!
I hope you enjoy the recipe as much as we did!
4 – 6 boneless/skinless chicken thighs
1 onion (diced)
3 stalks celery (diced)
3 carrots (diced)
2 tablespoons curry powder
1/2 teaspoon cayenne pepper (optional)
1 cup chickpeas
4 cups chicken broth
1 (12 oz) can coconut milk
Flour for dusting
Salt and Pepper (to taste)
1 1/2 cup chickpea flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup Greek yogurt
1/4 cup fresh parsley (chopped)
1/4 cup fresh cilantro (chopped)
1/4 cup plus 2 tablespoons AP flour
Pre-heat oven to 350˚
In a dutch oven heat 3 tablespoons olive oil over medium-high heat
Generously season your chicken with salt & pepper
Dredge seasoned chicken in flour and cook in oil until browned
Remove from pan and set aside
Cook onions, celery, carrots, curry powder & cayenne pepper over medium heat until softened
Add chicken broth, coconut milk, chickpeas & chicken
Bring to a simmer
Combine the ingredients for the dumplings
(chickpea flour, salt, baking soda, yogurt, parsley, cilantro & AP flour)
Spoon (or use your fingers) to drop dumplings into simmering soup
Place, uncovered, in pre-heated oven
Bake for 15-20 minutes
Ren & Fiona (and Nani, Tricia, & Fr. Z!) approved!