INGREDIENTS
- 2 hardbody chicken
- 2 tablespoon thyme
- 1 small full onion ( chopped finely)
- 1 black garlic clove
- 2 normal garlic cloves
- 3 chicken stock
- 2 tablespoon paprika
- 1 teaspoon oregano
- Black pepper
- 3 bay leaves
METHOD
1.Rinse chicken and pat dry with paper towel
2. In a pot add chicken, oregano, onion, garlic, thyme, paprika, chicken stock, bay leaves and black pepper. Add even water cook on medium heat for about 3/4 hours or until the chicken is tender. (Don’t forget to keep add water)
3. Once the chicken has cooked through remove from the pot ( don’t throw out the gravy) and add a bit of oil in a pan and fry until golden brown.
4. Then add the gravy on the meat and let it simmer until its a bit thick.
DUMPLING RECIPE
INGREDIENTS
- 4 cups flour
- 1 packet yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 cup of warm milk
METHOD
1. In a bowl serve all the dry ingredients.
2. Add milk mix together, on a clean surface add a bit of flour and knead until the dough is no longer elastic and shape the dough into a nice round ball.
3. Take the bowl you used to mix the ingredients ( make sure it’s clean) add a bit of oil and put the dough inside and use a clean table cloth or a cling wrap, put the dough outside let it rise.
4. In a big pot add a bit of water and put the bowl of dough inside and cook for about 30 minutes.
