Bazeen-Style Barley Dumplings with Spiced Chicken Maraga Sauce
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Ingredients
- 500 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp tomato puree
- 400 ml chicken stock
- 300 g plain flour
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 33.1 g
- Carbohydrate
- 61.6 g
- of which sugars
- 4.3 g
- Fat
- 13.6 g
- of which saturates
- 2.6 g
- Fibre
- 3.3 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 6 minutes until soft, then stir in the garlic, ground turmeric and tomato puree and cook for 1 minute.
- 2
Add the chicken and chicken stock, cover and simmer for 18-20 minutes, until the chicken is cooked through with no pink remaining.
- 3
Meanwhile, whisk the plain flour into 500ml boiling water in a separate pan, a little at a time, beating continuously over a low heat for 8-10 minutes, until it forms a smooth, very stiff dough.
- 4
Spoon the dumpling dough onto plates and make a well in the centre of each, then ladle over the chicken sauce.
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