We’re bringing some added heat to your summer with this fiery Jerk Chicken and Dumpling Stew – a classic reinvented.
There’s something oh so comforting about coming home to a bowl of chicken and dumpling stew. Fresh out of the oven, served on a big pile of fluffy mash – there’s no wonder that this British classic still remains a favourite amongst Brits across the globe.
With sweet seasonal vegetables, tender chicken and doughy dumpling balls of Atora – this bowl for the soul is sure to lift spirits at any time of the year. Not to mention the added flavours from the Levi Roots Jerk Marinade – bringing an extra dose of spice that transforms this original recipe to a whole other dimension.
Jerk Chicken and Dumpling Stew
4 x large Chicken thighs
3-4 tsp Levi Roots Chicken Marinade Paste
1 tsp olive oil
2 x medium sweet potatoes, peeled and cut into chunks
1 x 450g pack fresh prepared seasonal vegetables, including carrots, leeks, swede
400ml boiling water
4 Tbsp Bisto chicken gravy granules
Preheat the oven to 200°C/400°F/gas mark 6.
Heat the oil and chicken paste in a large ovenproof casserole dish over a medium heat on the hob. Cook the chicken for about 5 minutes, or until golden brown all over. Remove and place on a plate.
Add the vegetables and sweet potato to the casserole dish and cook until soft, but not coloured. Return the chicken to the casserole with the vegetables.
Make up the gravy by pouring 400ml of boiling water onto the chicken gravy granules and stir well. Stir into the chicken and vegetables. Cover and cook in the preheated oven for 40 minutes, or until the chicken is cooked through.
To make the dumplings, mix the flour, suet, parsley and seasoning, and add enough water to make dough that is elastic, but not too sticky. With floured hands roll the mixture into 8 balls. Then, 25 minutes before the end of cooking, add to the casserole and continue to cook.
So, if you feel like giving our Caribbean inspired Jerk Chicken & Dumpling Stew a go, be sure to tag us in all your creations using #BritishHappiness.