Ingredients

• 1 tbsp olive oil
• 8 chicken thighs
• skin on and bone in
• 2 onions
• finely chopped
• 2 garlic cloves
• crushed
• 2 green peppers
• deseeded and finely chopped
• 3 tbsp sweet smoked paprika
• 1 tsp hot paprika
• 1 tbsp plain flour
• 400g tin chopped tomatoes
• 400ml/14fl oz hot chicken stock
• 150ml/5fl oz soured cream
• 230g/8oz self-raising flour
• 75g/2½oz suet
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh parsley
• 500ml/18fl oz chicken stock
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside.
• Add the onions
• garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook
• stirring all the time
• for a few minutes. Stir in the tomatoes and stock
• then return the chicken thighs to the pan. Simmer gently for 30–40 minutes
• or until the chicken is cooked through.
• Meanwhile
• to make the dumplings
• mix together the flour
• suet
• herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough.
• Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes.
• When ready to serve
• stir the soured cream into the chicken and serve with the dumplings.