Chicken Stew with Sour Cream Dumplings

Chicken stew, or ajmoht, is an old and hearty dish from our mothers and grandmothers. Sometimes we forget how resourceful they were in the kitchen, managing to combine everything needed into one meal to keep us full and satisfied despite their busy schedules.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Stew

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Spices, green, seeds

  • 1 pod Garlic, fresh

  • 1 piece Parsley, fresh

  • 0.5 piece Bell pepper, green, fresh

  • pieces Meat, chicken, loaves

  • pieces Flour, Wheat, bread flour

  • 2 teaspoons Spices, paprika

  • pieces Salt, table

  • 2 piece Carrot, fresh

  • pieces Potatoes, white

  • 2 l Soup base, chicken, cube

  • 2 piece Spices, bay (leaves)

  • 1 spoon Tomato, concentrate

  • pieces Parsley, fresh

dumplings

  • 2 piece Egg, fresh

  • 1 spoon Sour cream

  • pieces Salt, table

  • 4 spoon Flour, Wheat, bread flour

  • 3 spoons Semolina

Steps

  1. Clean and wash the vegetables. Finely chop or mince the onion, garlic, celeriac, parsley root, and bell pepper in a food processor.

  2. Heat oil in a pot and sauté the chopped/minced vegetables.

  3. Coat the chicken meat in flour and add it to the pot with the sautéed vegetables. Sprinkle with paprika, add salt and pepper, and slowly fry over low heat until a brown 'crust' forms at the bottom of the pot. Turn the pieces occasionally to ensure they brown evenly on all sides.

  4. Meanwhile, clean and wash the carrot and potato, and cut them into cubes. Add the chopped vegetables to the pot and sauté everything together for another 2 to 3 minutes while stirring.

  5. Pour the broth over the ingredients in the pot. Add bay leaves and tomato paste. Once it boils, reduce the heat and simmer the stew on low heat for one hour.

  6. Remove the cooked meat from the pot. Separate it from the bones and skin, and cut it into bite-sized pieces with a knife. Return them to the pot and prepare the dumplings.

  7. Beat the eggs. Add salt and sour cream. Mix well until the dough comes together, then gradually add flour and breadcrumbs. The dough should be slightly sticky. Let it rest while the stew cooks. If you're in a hurry, let the dough rest for at least 5 minutes.

  8. Drop the dumplings into the stew with a spoon and let them simmer for about 10 minutes until cooked through.

  9. Serve the prepared stew in deep bowls. Sprinkle with parsley and serve with a slice of homemade bread.

Nutrition Information (Per 100g)

  • Calories: 146.72 kcal
  • Fat: 5.53 g
    • Saturated Fat: 1.48 g
  • Carbohydrates: 8.41 g
    • Sugars: 0.91 g
  • Protein: 11.88 g
  • Fiber: 0.58 g

Advice

If you dont like too many dumplings in the stew, make half the amount of dough.