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CHICKEN ARRABBIATA STEW & PARMESAN DUMPLINGS
PREP 30 MINS COOK 1 HOUR 10 MINS SERVES 6 (AS A MAIN)
1 tbsp olive oil
1 brown onion, thinly sliced
8 small (1kg) skinless and boneless chicken thigh fillets, trimmed of fat, halved
2 large cloves garlic, crushed
1-1½ tsp chilli flakes
4 tbsp sun-dried tomato pesto
125ml (½ cup) salt-reduced chicken stock
125ml (½ cup) water
2 x 400g cans no-added-salt chopped tomatoes
5 sprigs thyme, tied together with kitchen string
2 tsp caster sugar
Freshly ground black pepper
80g light margarine
150g (1 cup) self-raising flour
70g (1 cup) finely grated parmesan
50-60ml light milk
½ small bunch flat-leaf parsley, finely chopped
1 Heat the oil in a large, shallow, flameproof casserole dish over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent. Increase the heat to medium and add the chicken to the pan. Cook for 5 minutes, turning occasionally, or until the chicken starts to brown at the edges.
2 Add the garlic and chilli to the casserole dish. Cook, stirring, for 1 minute. Stir in the pesto, stock, water, tomatoes, thyme and sugar. Season with pepper. Reduce the heat to low. Cover and cook for 40 minutes. Remove and discard the thyme.
Preheat oven to 180°C (fan-forced). To make the dumplings, put the margarine and flour in a bowl. Use your fingertips to rub in the
