Name: Creole chicken stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 2 chicken breasts; 1 tsp olive oil; 2 sticks celery trimmed and thinly sliced; 1 small red onion peeled and sliced; 100g (4oz) mushrooms sliced; 1 green chilli deseeded and finely chopped; 1 clove garlic peeled and crushed; 225g (8oz) tinned chopped tomatoes; For the dumplings:; 50g (2oz) fine cornmeal (polenta); 50g (2oz) self-raising flour; ½ tsp paprika; ½ tsp baking powder; 30ml natural yoghurt; Spice mix (makes more than you will need so store for another time):; 1 tsp cayenne pepper; 1 tsp dried oregano; ½ tsp garlic granules; 1 tsp dried thyme; ½ tsp paprika

Meal type: Main meal

Serves: 2

Total time: 1 hour 0 minutes

Preparation: 20 minutes

Cook: 40 minutes

Combine the spice mix ingredients. Sprinkle each chicken breast with ½ tsp of the spice mix.
Heat the olive oil in a large, nonstick pan and fry the chicken for two minutes on each side. Add the celery, sliced red onion, mushrooms, green chilli, garlic and tomatoes to the chicken along with 300ml boiling water. Bring to the boil, cover and simmer for 15 minutes.
Place the cornmeal, flour, paprika and baking powder in a bowl. Mix the yogurt with 4 tbsp (60ml) cold water, stir into the dry mixture and shape into four balls.
Add the dumplings to the chicken, re-cover and cook for 20 minutes until the dumplings are cooked through.
To serve, remove the chicken and slice diagonally. Pile the vegetable mixture into bowls, top with the chicken and two dumplings per serving.

Energy 1973kJ 468kcal 23%

Carbs 45.9g -

Fibre 4.4g 15%

Fat 10.3g Low 15%

Saturates 2.6g Low 13%

Sugar 8.8g Low 10%

Salt 0.83g Low 14%

% = an adult's reference intake

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Ingredients

2 chicken breasts

1 tsp olive oil

2 sticks celery, trimmed and thinly sliced

1 small red onion, peeled and sliced

100g (4oz) mushrooms, sliced

1 green chilli, deseeded and finely chopped

1 clove garlic, peeled and crushed

225g (8oz) tinned chopped tomatoes

For the dumplings:

50g (2oz) fine cornmeal (polenta)

50g (2oz) self-raising flour

½ tsp paprika

½ tsp baking powder

30ml natural yoghurt

Spice mix (makes more than you will need, so store for another time):

1 tsp cayenne pepper

1 tsp dried oregano

½ tsp garlic granules

1 tsp dried thyme

½ tsp paprika

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