CHICKEN AND PUMPKIN WITH DUMPLINGS
Asha Gomez moved to the American South from Kerala, a region of southern India. This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors. The dish relies on stewing the chicken, a technique common to both cultures. Although smaller, dense pie pumpkins work here, they can be stringy and have less flavor than other forms of pumpkins and hard squash. Ms. Gomez likes calabaza squash, also known as West Indian pumpkin, which has a mottled skin that can range from dark green to light orange mottled with amber. The dusty blue-gray Jarrahdale pumpkin works well, too. In both cases, you will have a lot of pumpkin meat left over to cook, purée and freeze for baking or soup. The kabocha squash, or Japanese pumpkin, which has a dull, deep-green skin with some celadon or white stripes and averages about two to three pounds, is another option.
Provided by Kim Severson
Categories dinner, dumplings
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the chicken: Put the olive oil in a large Dutch oven with a tight-fitting lid and heat on medium until the oil is hot. In a separate bowl, dredge the chicken pieces in flour. Drop the chicken into the hot oil, 2 or 3 pieces at a time. Be careful to avoid crowding. Brown for about 2 minutes on each side.
- Remove the chicken from the Dutch oven. Add the shallots and ginger and cook, stirring, for 2 minutes. Add the pumpkin, celery, bay leaves, thyme, turmeric and salt. Cook, stirring, for 1 minute; stir in the stock.
- Return the chicken to the Dutch oven; cover, reduce heat to medium-low, and simmer for 15 minutes. Add the coconut milk and stir just until combined.
- Make the dumplings: In a medium bowl, mix the rice flour, cumin seeds and salt. Gradually stir 2 cups warm water into the rice flour mixture to make a soft dough that is not sticky; the dough will have a somewhat fragile, sandy texture.
- Form 24 1/2-inch small balls of dough with your hands or a melon baller. Make a small divot in each dumpling by pressing down in the center with your thumb (much as you would in making gnocchi or orecchiette pasta) and place on a plate or baking sheet.
- Set a steamer basket over a medium pan containing 1 quart water. Place the dumplings in the basket, making sure they are not touching, and cover. Bring the water to a boil over medium-high heat. Steam the dumplings until they are firm and plump, 8 to 10 minutes.
- Make the final dish: Drop the dumplings into the chicken mixture, stir ever so gently to coat the dumplings with the sauce, then cover again and simmer for 12 minutes. Remove from heat. Cut the basil into chiffonade, or thin ribbons. Serve in bowls with a scattering of basil.
Nutrition Facts : @context http, Calories 1046, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 50 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 22 grams, Sodium 1106 milligrams, Sugar 5 grams, TransFat 0 grams
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MD. Musfikur Rahaman
[email protected]This recipe is a family favorite. We make it all the time. The chicken and pumpkin are always cooked perfectly and the dumplings are light and fluffy. It's a great comfort food dish that everyone loves.
precious chukwuashi
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The chicken and pumpkin are always cooked perfectly and the dumplings are light and fluffy. I always get compliments when I make this dish.
Junior Molete
[email protected]I've made this recipe several times and it's always a hit. The chicken and pumpkin are always cooked perfectly and the dumplings are light and fluffy. I love the combination of flavors in this dish.
Ricky daddy
[email protected]This recipe was easy to follow and the results were delicious. The chicken and pumpkin were tender and flavorful, and the dumplings were light and fluffy. I will definitely be making this again.
Wael Kofey
[email protected]This was a great recipe. The chicken and pumpkin were cooked perfectly, and the dumplings were light and fluffy. I would definitely recommend this recipe to others.
Taimum Hassan Nayeem
[email protected]I'm so glad I tried this recipe. The chicken and pumpkin were tender and flavorful, and the dumplings were perfect. I will definitely be making this again!
Zafar Swati
[email protected]This recipe is a keeper! The chicken and pumpkin were cooked to perfection and the dumplings were so light and fluffy. I loved the combination of flavors in this dish.
Yak oub
[email protected]This recipe was easy to follow and the results were amazing. The chicken and pumpkin were cooked perfectly and the dumplings were light and fluffy. I would definitely recommend this recipe to others.
Fly unstable
[email protected]I made this recipe for my family and they loved it! The chicken and pumpkin were so tender and the dumplings were fluffy. I will definitely be making this again.
Easin Arafat
[email protected]This was a delicious and easy recipe to follow. The chicken and pumpkin were cooked perfectly, and the dumplings were light and fluffy. I will definitely be making this again.
Ero princess
[email protected]The chicken and pumpkin were tender and flavorful, and the dumplings were so soft and fluffy. I loved the combination of flavors in this dish. It was a great way to use up some leftover chicken and pumpkin.
Cyqe
[email protected]This recipe is an absolute winner! The chicken and pumpkin were cooked to perfection, and the dumplings were light and fluffy. I served it with a green salad and it was a hit with my family. Thank you for sharing this recipe!