Ingredients
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8 slices center-cut Bacon
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1 Tbsp plus 2 tsp Olive Oil
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6 boneless, skinless Chicken
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Salt
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Freshly ground Black Pepper
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1 large Yellow Onion
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3 large Carrots
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1 Tbsp ground Cumin
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1 Tbsp ground Turmeric
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1 Tbsp Paprika
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1½ tsp ground Ginger
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1 tsp ground Coriander
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1 Cinnamon
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4 Garlic
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6 cups [1.4 L] Chicken broth
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1 grated Lemon Juice
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One 28-oz [795-g] can whole Tomatoes
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For the Dumplings
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12/3 cup [400 ml] Buttermilk
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Pinch of Saffron
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3 cups [400 g] self Raising Flour
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½ tsp poultry Seasoning
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½ tsp Salt
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1/3 cup [60 g] Shortening
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2 Tbsp Unsalted Butter
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Handful of fresh flat-leaf Parsley
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Handful of fresh Cilantro
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Handful of fresh Mint
Directions
Steps
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1
Done
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Cook the bacon in 2 tsp of the olive oil in a large Dutch oven over medium-high heat until browned and crispy. Transfer to a paper towel–lined plate to drain, and set aside. Drain off all but 1 Tbsp of the drippings in the pan. |
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2
Done
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Season the chicken thighs with salt and pepper. Add the remaining 1 Tbsp of olive oil to the bacon drippings in the Dutch oven, and brown the chicken thighs over medium-high heat until deep golden brown, 5 to 7 minutes per side. Transfer the chicken to a plate and set aside. |
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3
Done
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Add the onion, carrots, cumin, turmeric, paprika, ginger, coriander, and cinnamon stick to the pot and cook over medium-high heat, stirring frequently, for about 8 minutes or until the carrots have softened. Add the garlic and cook for 1 minute more, stirring frequently. Add the chicken stock, lemon zest, and lemon juice. Squeeze the tomatoes in your hand to break them up and add them to the pot, along with their juices. Slide the chicken thighs, along with their juices, into the pan and bring to a boil. Lower the heat to a simmer. Stir to mix everything, cover the pot, and simmer gently for 30 minutes. |
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4
Done
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Meanwhile, to make the dumplings, pour the buttermilk into a small saucepan, add the saffron, and set over medium heat. When the buttermilk begins to lightly bubble, remove from the heat and allow the saffron to steep in the buttermilk for at least 10 minutes, infusing it with color and flavor as it cools. Strain the infused buttermilk through a sieve to remove the saffron threads and any curds that formed. You should wind up with about 11/3 cups [320 ml]. Cool to room temperature before using (I pop it in the fridge to speed this along). |
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5
Done
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Combine the flour, poultry seasoning, and salt in a medium bowl. Cut in the shortening and butter with a pastry blender or a fork until crumbly. Stir in the saffron-scented buttermilk. Turn the dough out onto a lightly floured work surface; if you need to add a bit more flour to get the dough to come together, that’s fine. With a rolling pin, roll until 1/8 in [4 mm] thick. Cut into 1 by ½ in [2.5 cm by 12 mm] strips. (I use a pizza cutter or a knife for this.) |
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6
Done
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When the stew has simmered for 30 minutes and the chicken is cooked through, transfer the chicken to a cutting board. Chop it into thin strips and return it to the pot. Remove the cinnamon stick. Add the dumplings. Simmer, covered, over medium-low heat for 25 minutes. If the stew becomes too thick, you can add more stock as needed. |
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7
Done
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When you’re ready to serve, garnish the stew with the chopped herbs and the reserved bacon. |
