Fatah (Chicken Stew with Mini-Dumplings)

Ingredients

• •1 1/2 kilograms chicken, skinned and cut in pieces
• •1 large onion
• •4 cloves garlic
• •1 small can tomato paste
• •1/2 teaspoon black pepper
• •½ teaspoon cumin powder
• •1 pinch red pepper, or to taste
• •1 rounded tablespoon crushed oregano leaves
• •1 tablespoon sugar
• •chicken broth (or bouillon cubes with water)
• •2 to 3 carrots, peeled and chopped
• •1 zucchini, chopped (optional)
• •2 large tomatoes, chopped
• •1 handful freshly chopped parsley, cilantro or coriander
• •2/3 cup white flour
• •2/3 cup brown flour
• •2 tablespoons baking powder
• •4 tablespoons vegetable oil
• •1/2 cup prepared milk

Directions

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