Ingredients
1 tablespoon Oil
Chicken thighs
1 large red onion sliced
1 green pepper sliced
1 tin tomatoes
1 tablespoon paprika
1 teaspoon dried oregano
Salt & Pepper
Dumplings
4 oz SR flour
2 oz suet
Salt & Pepper
Water
Method
Preheat oven Gas 5
Heat oil in frying pan and brown the chicken pieces. Place in casserole dish temporarily, sprinkle over half of the paprika onto the skin.
Soften onions, then add peppers and continue to fry for 1 minute. Add remaining paprika and fry for another minute. Put chicken pieces back into frying pan add tomatoes and oregano, season well. Transfer mixture back into casserole, put on lid and place in oven for 2 hours.
30 minutes before finished cooking. Mix flour and suet and seasoning. Add water to make a thick dough. Roll into small balls the size of walnuts.
Remove casserole from oven, stir well and then pop the dumplings on the surface. Cover and put back in oven for a further 30 minutes.
Serve with wilted spinach.
