For the stew:
- 1 tbsp olive oil
- 660 g pack British chicken thighs and drumsticks by Sainsbury's
- 1 onion, finely chopped
- 1 red pepper, deseeded and sliced
- 1 orange pepper, deseeded and sliced
- 4 cardamom pods, lightly crushed
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 2 tbsp flour
- 4 bay leaves
- 8 sage leaves
- 390 g carton chopped tomatoes
- 750 ml litre chicken stock, made with 1 stock cube
- 250 g dried apricots, roughly chopped
- Fresh parsley, to serve
For the parsley dumplings:
- 300 g self-raising flour
- 1 tsp baking powder
- 125 g butter, chilled and cubed
- 150 ml semi skimmed milk
- 1 tbsp chopped parsley
Heat the oil in a large ovenproof saucepan, and brown the chicken pieces all over, for about 5-6 minutes. Remove and set aside. Add the onion and cook for 2-3 minutes, until it begins to soften.
Add the peppers cook for 4-5 minutes. Stir in the cardamom, cumin, cinnamon, paprika and flour, and cook for another minute. Season, then add the bay and sage leaves, and pour in the tomatoes and stock.
Put the chicken back in the pan, bring to a boil, add the apricots then simmer for 15-20 minutes, until the chicken is almost cooked. Preheat the oven to 200°C, 180°C, gas mark 6.
Meanwhile, make the dumplings. Season the flour and mix with the baking powder in a bowl, then rub in the butter using your fingertips. Stir in the milk and parsley with a round edged knife to combine well. Divide the dough into 12, then roll into 12 balls before placing on top of the stew.
Put in the oven and bake for 25 minutes, until the stew has baked and the dumplings are golden brown on top. Divide between 6 plates to serve, and sprinkle with parsley.