Recipes

Recipe of the day: Rich tomato chicken stew with steamed dombolo

Rich tomato chicken stew with steamed dombolo

Picture: iStock

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If your load shedding schedule works in your favour this week and you can actually manage to cook a hearty meal for dinner, this rich tomato stew with steamed dombolo will be the perfect meal to give you a break from fast food dinners.

However, this recipe can also be prepared on a two-plate gas stove or even an open fire outside if you are adamant that Eskom will not be prescribing your dinner plans to you.

ALSO SEE: Recipe for the day: Vetkoek with curried mince

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Rich tomato chicken stew with steamed dombolo

While this recipe requires some prepping and cook time, it will definitely be worth the time once you take the first delicious bite.

  • Author: astralchicken
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner
  • Method: cook
  • Cuisine: South African

Ingredients

Scale

Chicken stew:

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  • 1 pack chicken drumsticks and thighs
  • 20ml oil
  • 1 bay leaf
  • 8 large ripe tomatoes
  • 1 onion, chopped into chunks
  • 3 garlic cloves
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp medium curry powder
  • 2 cups chicken stock
  • 4 large carrots, peeled and cut into chunks
  • salt and pepp

Dombolo:

  • 125g cake flour
  • 125g mealie meal
  • 5ml instant dry yeast
  • 60ml sugar
  • 5ml salt
  • 250ml warm water

20g fresh parsley, chopped

Instructions

Chicken stew:

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  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large casserole. Add the chicken and bay leaf, and sauté until coloured.
  3. Blend the tomatoes, onion, garlic, thyme, paprika and curry powder together. Season with salt and pepper.
  4. Pour the sauce, 2 cups of chicken stock, and carrots into the casserole and simmer until thickened (approximately 30 minutes).
  5. Add the chicken pieces and continue to cook for a further 20 minutes.
  6. Turn the heat down completely.
  7. Place the dombolo balls on top of the stew, cover with a lid, and cook for a further 15-20 minutes until puffed up and cooked through. *See recipe for dombolo below

Dombolo:

  1. Combine all the dry ingredients together.
  2. Slowly add the warm water and mix for 10 minutes.
  3. Place the dough into an oiled bowl and cover with a damp cloth. Leave to prove for 1 hour in a warm place.
  4. Roll the dough into even-sized golf balls. Place on a greased tray and allow to rise until double the size.
  5. Place the dombolo balls in the stew.

Notes

To serve:

  • Serve the stew in the casserole, sprinkled with fresh parsley.

*This recipe was found on www.astralchicken.com

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Compiled by Xanet Scheepers
Read more on these topics: chickenfoodrecipe
2 years ago